Spice up dinner with this soft taco recipe using our cayenne, cinnamon and allspice Wild Fennel Co. White Fish Seasoning. These soft tacos make a fantastic and quick alternative to corn tacos, and when loaded with such flavoursome ingredients these are sure to become a favourite at your next get-together.
300g natural unsweetened yoghurt
300g self raising flour
500g Tarakihi (or other medium to firm white fish)
½ sachet (15g) Wild Fennel Co. White Fish seasoning
2 carrots (peeled)
½ red onion (sliced thinly)
1 tsp honey
1 tbsp lemon juice
To serve: fresh lime wedges, coriander and red chili
Mix yoghurt and self-raising flour to form a dough. Add a little extra flour or yoghurt if dough is too sticky / firm. Separate in to 50g balls and roll into your taco sized circles. Heat a non-stick pan to a medium temperature. Place the taco into the pan and cook for about 2 minutes on each side. The taco will bubble and brown up, but be sure not to burn. Repeat this process until all your dough is gone. Keep tacos warm wrapped in a tea towel (or wrapped in tin foil in a low oven) while you prepare the filling.
Prepare a dressing in a large bowl by combining the mayonnaise, red onion, honey and lemon juice. Shred the cabbage and carrots with a grater and mix with the dressing to make a slaw.
Rub the tarakihi or other white fish with the Wild Fennel Co. seasoning and place under a grill or in a medium-hot pan with a little oil. Cook for 3 minutes, turn the fish over and cook for a further 3 minutes.
To serve, place the slaw in the centre of your soft taco. Top with fish and a sprinkle of fresh coriander, slices of red chilli and a squeeze of fresh lime.