This taco recipe is fresh, easy and is lifted to a whole new level with our Wakame Hot Sauce.
Serves 2
Marinade
Juice and zest 1 lime
1 Tbsp Chilli Kelp
1 garlic clove, crushed
3 Tbsp olive oil
Pinch of Smoked Kelp Umami Wonder Dust if handy
Salad
½ sugar loaf or small green cabbage, shredded
4 radishes, thinly sliced
½ fennel bulb, thinly sliced
Juice 1 lime, salt and pepper, pinch sugar, 2 tbsp olive oil
Tacos
400g gold-band snapper or farmed barramundi (or local sustainable fish fillets, skin on as you prefer)
1 avocado, cut into small cubes and seasoned with lime juice and salt in a small bowl
4 tbsp cultured sour cream
4 soft corn tortillas
Lime wedges
METHOD
Mix the marinade ingredients together in a stainless steel or glass bowl and add the fish to marinate 40-60 mins
Toss the salad ingredients together in a bowl
Warm a pan over medium-high heat, add 2 tbsp olive oil and fry the fish fillets skin side down first to get it nicely crispy. Flip the fillets over and reduce the heat to finish cooking the fish. Remove them before they go too dry, remembering the fillets will continue to cook as they sit on the plate. Flake into small pieces.
Heat a clean dry pan on the stove top and cook each tortilla according to the packet instructions – approximately 20 seconds each side and keep warm under a tea towel or upturned bowl.
For each taco spread the tortilla with 1 tbsp sour cream, a few pieces of avocado, a spoonful of salad, a spoonful of fish and top with Wakame Hot Sauce (or Chilli Kelp if that's in your pantry).
Recipe courtesy of our friend Emily Salkeld 🙏