Spiced Fish Tostadas

Light and brightly flavoured, these tostadas (meaning toasted in Spanish) are perfect warm weather food and a great casual dish the whole family will enjoy.

SLAW

¼ red cabbage, finely shredded 1 small red onion, thinly sliced ½ cup fresh coriander leaves 2 tablespoons fresh lime juice 2 tablespoons extra virgin olive oil

SPICE RUB

1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon smoked paprika ½ teaspoon chilli powder

FISH TOSTADAS

500g firm-fleshed white fish fillets (such as

tarakihi, trevally or snapper)

Olive oil

8 small soft flour tortillas

1 avocado, mashed with the juice of a lime Aioli, to serve

Hot chilli sauce, to serve (optional) Lime wedges, to serve

Place the shredded cabbage in a bowl. Add the onions, coriander, lime juice and olive oil and season with salt and pepper. Toss well. Adjust lime and salt if necessary so that the taste is tangy and flavourful.

In a small bowl, stir the spices together. Cut the fish fillets into roughly 5cm lengths and pat dry with paper towels. Rub both sides of the fish pieces with the spice mixture and season with salt and pepper.

Heat a non-stick frying pan with a little oil. Cook fish in batches for 2-3 minutes on each side over medium heat until just cooked through.

Grill the tortillas for 1-2 minutes on each side, to toast golden brown. Place 2-3 pieces of fish onto each toasted tortilla along with some slaw. Dollop some mashed avocado and aioli on top. Serve with chilli sauce on the side and lime wedges, to squeeze over. Serves 4