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
Crunchy fish tacos w/ zesty yoghurt, lime & chive sauce
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
1 cup unsweetened Greek yoghurt
1/3 cup finely diced chives
Zest of 1 lime
½ teaspoon sea salt
Cracked black pepper
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
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.
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.