Tulum Fish Tacos

Tulum Fish Tacos Photo: Annabel Langbein

Ready in 25 mins / Serves 4 / Dairy-free, gluten-free, refined sugar-free

Ingredients

• 2 tbsp flour or rice flour 
• 1 tsp ground cumin
• 1 tsp ground coriander 
• 1 tsp smoked paprika 
• ½ tsp salt 
• 600g/1¼lb boneless, skinless sustainable white fish fillets, such as trevally, warehou, gurnard or monkfish, cut into fat thumb-sized pieces 
• 2 tbsp neutral oil 

Salsa

• 2 tomatoes, finely diced
• the flesh of 1 avocado, diced
• 1 small green chilli, very finely chopped 
• 1 tbsp lime juice
• ¼ tsp salt
• ground black pepper, to taste 

To serve

• 8 fresh corn tortillas, warmed 
• 1 cup thinly sliced red cabbage 
• Chipotle Aioli (blend 1 cup of mayo with 2 cloves crushed garlic and 2 tsp chopped chipotles in adobo)
• ¼ cup coriander leaves 
• lime cheeks or wedges 

Method

Combine rice flour, cumin, ground coriander, paprika and salt in a shallow dish. Add fish pieces a few at a time, toss to coat, shake off any excess and place on a clean plate. If not using at once, chill for up to 4 hours until needed. 

Heat oil in a large heavy-based frypan. Add fish in a single layer (make sure you don't overcrowd the pan) and cook over a high heat until golden and cooked through (1-2 minutes each side). The flesh should flake easily when skewered. 

To make the salsa, combine all the ingredients in a small bowl. 

To serve, top tortillas with fish, cabbage and salsa, then drizzle with Egg-Free Chipotle Aioli. Serve with coriander leaves and lime cheeks or wedges.