TURMERIC FISH TACOS
1 Tbsp flour
2 Tbsp polenta
1 Tbsp ground turmeric
1 tsp ground cumin
600g firm, white-fleshed fish, skinned and deboned
2 Tbsp rice bran oil
¼ red cabbage, sliced
2 spring onions, sliced
Small handful coriander leaves
¼ cup pickled red onions (see recipe, left) Jalapeño peppers, to serve (optional)
1 In a snaplock bag, combine flour, polenta, turmeric and cumin. Season well with salt and pepper. Dice fish into bite-sized pieces and add to the bag, tossing well to coat.
2 Heat a frying pan over a medium heat and add the oil. Gently add the fish pieces and cook, flipping them once, until golden and cooked through.
3 Roughly mash avocado with a squeeze of lime juice and season with salt and pepper.
4 Heat tortillas in the microwave or a dry frying pan according to packet instructions.
5 Fill each tortilla with a dollop of avocado, a few pieces of fish, red cabbage, spring onions and coriander. Finish with a tangle of pickled red onions, and jalapeños if you’re feeling spicy.