Trevally soft tacos
Photo by Tamara West
This is a really tasty fish taco with lots of orange zest and juice for tangy sweetness. It scores well for goodness too — gluten-free, high in protein and full of freshness. Trevally is still a rather underrated fish which means it is great value. I had a really fresh piece from a fish and chip shop once and thought it was snapper until I asked why it was so cheap. The firmer texture suits this type of dish well because you can trust it to stay in chunks rather than falling apart.
Red onion topping
Fish and filling
|350 g||Trevally, or other firm white fish|
|1||Orange, finely grated zest|
|3 Tbsp||Freshly squeezed orange juice, plus an extra squeeze for the cabbage below|
|1 Tbsp||Olive oil|
|1 cup||Cabbage, finely sliced|
|1 cup||Lettuce, finely sliced|
|½ cup||Corn kernels|
- Pickle the red onion first so it is lovely and pink by the time you use it. Place in a bowl with the salt, vinegar and water, then mix to combine.
- Cut the fish in chunks and marinate for a few minutes in a bowl with the salt, orange zest and juice. Get a heavy pan hot, then add the oil and cook the fish for a few minutes until well browned on one side. Splash the juice in and allow to evaporate on to the fish, turning the fish over to just finish cooking on the top side. Ideally it will be nicely charred and just cooked inside.
- Combine the cabbage, lettuce, corn, salt and a squeeze of orange juice in a bowl and give it a good mix.
- To assemble, mix the chipotle sauce into the mayo, then spread a bit on each cooked corn tortilla. Place a few pieces of fish on top then add some cabbage mix, the yellow and red pepper and a topping of red onion and coriander. Sprinkle a little salt and lime juice on top for vibrancy, then add a dash of fresh chilli. Serve with spare chipotle mayo to go on top.
Learn how to make tortillas
For step by step instructions, see How to make soft corn tortillas.