CRISPY FISH TACOS & MEXICAN SLAW
4 corn taco shells 3 tsp spelt flour or plain flour 1 tsp sweet paprika
1 / 4 tsp smoked paprika 600g small flathead fillets,
skin removed and pin-boned Olive oil spray
1 / 4 small red onion, finely chopped 1 / 4 small red capsicum, deseeded and finely chopped 1 small garlic clove, finely chopped 1 tsp ground cumin 20ml salt-reduced tomato passata 200g salt-reduced kidney beans,
drained and rinsed Freshly ground black pepper
3 cups finely shredded
red cabbage 3 cups finely shredded
green cabbage 1 cup rocket leaves, trimmed 1 large carrot, coarsely grated 1 tbs finely chopped red onion 2 tbs roughly chopped
CORIANDER & LIME SOUR CREAM DRESSING
( makes about 200ml) 2 tbs olive oil 5 spring onions, chopped 1 large handful coriander leaves 2 garlic cloves, crushed 11/ 2 limes, juiced
2 / 3 cup light sour cream To make the beans, heat a heavy-based saucepan or frying pan over medium heat and spray with oil. Add the onion and capsicum and cook for 5 minutes or until softened. Add the garlic and cumin and cook for 30 seconds or until fragrant ( add 1 tbs water to stop it from sticking). Add the passata and beans and mix, then crush lightly with a masher. Bring to a simmer, then reduce the heat to low, cover and simmer for 5 minutes, until reduced and thick. Season with pepper and set aside.
To make the slaw, place all the ingredients in a bowl and toss to mix well. Set aside.
To make the dressing, add the oil, onions, coriander, garlic, lime and 1½ tbs water to a blender and blitz until finely chopped. Add the cream and blend to a purée. Transfer to a bowl, cover with plastic wrap and cool in the fridge.
Preheat the oven to 180°C. Place the taco shells on a baking tray and bake according to the instructions.
Place the flour and paprika in a shallow bowl, and season with pepper. Dust the fish in the flour mix, shaking off any excess. Heat a large non-stick, heavy-based frying pan over medium heat and spray with oil. Pan-fry the fish for 6 minutes each side, until golden and just cooked through.
Add 2 tbs of the dressing to the slaw (thin it with boiling water, if needed) and stir well.
Place the taco shells on a board, then fill each with one-quarter of the refried beans, 1 large spoonful of the slaw and one-quarter of the fish. Drizzle extra dressing over the top, then serve with the remaining slaw and dressing on the side.