Crunchy (spiced) fish tacos w/ zesty lime & yoghurt sauce

Crunchy (spiced) fish tacos w/ zesty lime & yoghurt sauce

I LOVE fish tacos. Especially served this way; with a little hint of warm spice, a lovely crunch and gorgeous fresh ingredients to keep it zesty, fresh and balanced. 

The utterly delicious yoghurt sauce is heavily spiked with chives. It's delicious tang makes the perfect a glass of Marlborough sauvignon blanc. I wrote this recipe for my friends at Nautilus Estate. Their wines are wonderful to match with good food. They've just completed their harvest so I wrote some recipes that would be perfect to share with a crowd. There's another yummy recipe to share next week.

I hope you'll give these a go this weekend. Enjoy them outside in these last days of golden weather. Kelly xo

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Crunchy fish tacos w/ zesty yoghurt, lime & chive sauce

Serves 4

Make 8-10 regular sized tacos or 14-16 small tacos

600g firm white fish

1/2 cup tapioca flour

1 teaspoon curry powder

¼ teaspoon smoked paprika

½ teaspoon sea salt

Oil or ghee for frying

Yoghurt sauce

1 cup unsweetened Greek yoghurt

1/3 cup finely diced chives

Zest of 1 lime

½ teaspoon sea salt

Cracked black pepper

To serve

Soft corn tortillas (I like the Tio Pablo brand)

Finely shredded cabbage ( I used a mix of red and green)

1 avocado – stone removed and sliced thinly

2 radishes – sliced thinly

Handful fresh coriander – roughly chopped

Lime wedges

Combine the yoghurt sauce ingredients in a small bowl and stir well. Check seasoning and adjust as desired. Set aside until ready to use.

Combine the flour, curry powder, paprika, salt and pepper in a large bowl. Stir well.

Cut the fish into bite-sized pieces and toss together with the flour. Leave to sit in the flour for 20 minutes.

Heat 1.5cm oil / ghee in a sauté pan over a medium / high heat. Cook the fish in 2 batches until golden and crunchy. About 2 minutes on each side should be plenty.

To assemble

Heat the tortillas. Top each with a small handful of shredded cabbage, 1-2 slices of avocado and some radish slices. Place a few pieces of fish on each, drizzle with the yoghurt sauce and garnish with coriander. Serve immediately.

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