Spice up dinner with this lively taco recipe, using our white fish seasoning, loaded with cayenne, cinnamon and allspice. It packs a punch full of flavour and heat!
YOU WILL NEED
For the taco
300g Natural yoghurt
300g Self raising flour
For the filling
500g Tarakihi (or other medium to firm white fish)
½ sachet Wild Fennel Co. White fish seasoning
2 carrots (peeled)
½ red onion (sliced thinly)
For the dressing
1 tsp honey
1 tbsp lemon juice
Fresh lime wedges, coriander and fresh chili to finish
For the taco: mix the equal parts yogurt and self-raising flour to form a dough. Separate in to 50g balls and roll into your taco sized circles. To cook the taco, heat a non-stick pan to a medium temperature. Place the taco carefully in to the pan and cook for about 2 minutes on each. The taco will bubble slightly and caramelise in areas. Although not a traditional corn taco, this is a fantastic and quick alternative. Repeat this process until all your dough is gone.
For the filling: shred the cabbage and carrots on a cheese grater and mix with the mayo dressing and sliced red onion. Put to one side until serving. Rub the terakihi with the Wild Fennel Co. whitefish seasoning and place under a grill. Cook for 3 minutes, turn the fish over and cook for a further 3 minutes.
To assemble place your slaw in the centre of your soft taco. Top with the fish and a sprinkle of fresh coriander. Squeeze fresh lime over to finish then tuck in and get messy.