- 2 tbsp extra-virgin olive oil
- 4 garlic, grated
- Juice of 1 lime
- 2 tsp chilli powder
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp.cayenne pepper
- 500g white fish fillets (I used baramundi)
- 1 tbsp vegetable oil
- Salt and freshly ground black pepper
- 6 corn tortillas
- 2 avocado, sliced
- 1 cup cherry tomatoes, halved
- Lime wedges, for serving
- Sour cream, for serving
For the slaw
- 1/4 cup mayonnaise
- Juice of 1 lime
- 2 tbsp freshly chopped cilantro
- 1 cup shredded cabbage
- 1 cup shredded purple cabbage
- 1/2 cup corn kernels
- 1 jalapeno, minced
- In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chilli powder, cumin, cayenne and garlic.
- Add fish, tossing until evenly coated.
- Set aside and let marinate 15 minutes.
- In a large bowl, whisk together mayonnaise, lime juice and cilantro.
- Stir in cabbage, corn, and jalapeno. Season with pepper
- In a large nonstick skillet over medium-high heat, heat vegetable oil.
- Remove fish from marinade and cook fish for about 5 minutes on each side.
- Let rest 5 minutes before flaking with a fork.
To Assemble tacos
- Serve fish over grilled tortillas with corn slaw, tomatoes and avocado slices. Squeeze lime juice on top and garnish with sour cream.