Name: Fish Tacos with Tomatillo and Avocado Sauce
Ingredients: 2 teaspoons red annatto (achiote) (see Cook's note); ¼–½ teaspoon chilli flakes; 1 teaspoon each ground cumin and finely grated orange zest; 1 tablespoon each apple cider vinegar, tomato paste and olive oil; 2 cloves garlic, crushed; sea salt and ground pepper; 350 grams firm fish fillets, cut into bite-sized pieces; olive oil for cooking; 4 medium flour tortillas, warmed; shredded lettuce, sliced avocado, pickled jalapeños, coriander; ½ small red onion, thinly sliced and tossed with 2 tablespoons white or apple cider vinegar; Tomatillo and Avocado Sauce (see recipe below); ½ cup drained and chopped tinned tomatillos (see Cook's note); ½ packed cup coriander leaves, roughly chopped; 2 cloves garlic, crushed; 1 avocado, peeled; 2 tablespoons lime juice; sea salt and ground pepper

Instructions

4 steps

Fish - Stir together all the ingredients, except the fish, in a bowl and season with salt and pepper. Add the fish and toss to combine.

To cook and assemble - Heat a little oil in a sauté pan and cook the fish until golden and just cooked. Drain on kitchen towels.

To cook and assemble - Layer up the tortillas with lettuce, fish, avocado, pickled onion, jalapeños and coriander. Drizzle with the tomatillo sauce. Serve immediately.

Tomatillo and Avocado Sauce - Place all the ingredients in a food processor, season with salt and pepper and process until smooth.

Progress

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