(serves 2)
So we just got back from Hawaii a couple of weeks ago after attending one of my oldest friend's wedding! It was so lovely to see her get married and celebrate this special occasion with her ~ even the drizzle / downpour halfway through could not dampen the festive spirits!
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| The lovely bride & groom, and NSG representatives! |
When we arrived in Hawaii, I realised i had no idea what Hawaiian food is! We were pleasantly surprised by the bizarre fusion of American and Asian (spam sushi being somewhat famous, ahi poke - essentially tuna sashimi with various dressings), as well as some traditional indigenous foods (pulled pork, taro and sweet potato casseroles). Everything we had was pretty amazing, especially on Maui! One highlight that I was inspired by was the grilled fish tacos! Definitely a convert now, so fresh and easy to prepare!
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| Amazing fish tacos and grilled fish salad in Maui |
Prep time: 30 min
Cooking time: 10 min
Ingredients
350g ling fillet (or snapper or other medium-firm white fish)
1 tsp garlic and lime/herb salt (or use a combination of garlic, mixed herbs, salt)
1 tsp paprika
olive oil
1/4 red cabbage (150-200g)
1x 6-pack soft tortilla wraps
1/2 T coconut oil
Guacamole and salsa (modified)
2 avocadoes
juice of 1 lime
1 tsp paprika
1 tsp oregano, dried
1 tsp cumin
handful of mint and basil, finely chopped
olive oil
salt and pepper
1 medium tomato
1/2 yellow capsicum
1/2 spanish onion
Method
1. Clean and marinate the fish fillets in garlic and lime salt, paprika and olive oil. Leave for at least 10 minutes, but ideally at least 30 min.
2. Prepare the red cabbage by slicing thinly, then dress with salt and leave to soften for 10 minutes. Squeeze out any excess liquid with a paper towel.
3. Prepare the guacamole and salsa (see link). Essentially, smash the avocado flesh with half of the lime juice, paprika, oregano and cumin. Toss in olive oil, salt and pepper and some of the fresh herbs to taste.
4. Prepare the salsa by finely chopping the tomato, capsicum and onion, toss together olive oil, salt and pepper, the remaining lime juice and fresh herbs.
5. Heat a pan on medium heat and line with coconut oil. Add in the fish and put a lid on the pan to cook the fish for 3 minutes. Remove the lid and flip the fish and cook for another 3-4 minutes.
NB. Times for cooking the fish may change depending on the thickness of the fillet.
6. To assemble the tacos, heat the tortillas in the microwave for 30 sec, then place on a plate. Add the cabbage, fish, guacamole and salsa on top!
Method
1. Clean and marinate the fish fillets in garlic and lime salt, paprika and olive oil. Leave for at least 10 minutes, but ideally at least 30 min.
3. Prepare the guacamole and salsa (see link). Essentially, smash the avocado flesh with half of the lime juice, paprika, oregano and cumin. Toss in olive oil, salt and pepper and some of the fresh herbs to taste.
4. Prepare the salsa by finely chopping the tomato, capsicum and onion, toss together olive oil, salt and pepper, the remaining lime juice and fresh herbs.
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| Salsa and guacamole |
NB. Times for cooking the fish may change depending on the thickness of the fillet.
6. To assemble the tacos, heat the tortillas in the microwave for 30 sec, then place on a plate. Add the cabbage, fish, guacamole and salsa on top!
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