Baja fish tacos

MAKES 16 TACOS PREP & COOK TIME 45 MINUTES (+ REFRIGERATION TIME)

2 cups (500ml) buttermilk

2 tablespoons chipotle sauce

1 cup chopped coriander leaves

1kg firm white skinless, boneless fish fillets, cut into 16 long pieces (see tip page 108) 2 medium (500g) avocados

½ cup (120g) sour cream

2 tablespoons lime juice

350g white cabbage, shredded

1 small red onion (100g), halved, sliced thinly

1 long green chilli, seeded, sliced thinly ¼ cup (60ml) freshly squeezed orange juice 1 clove garlic, crushed

16 x 14cm flour tortillas

2 cups (300g) self-raising flour vegetable oil, for shallow-frying lime halves to serve

1 Combine buttermilk, chipotle sauce and ¼ cup coriander in a shallow dish; add fish and turn to coat in mixture. Cover; refrigerate for at least 1 hour and up to 3 hours.

2 Meanwhile, to make avocado cream, blend or process avocado, sour cream and lime juice until smooth. Season to taste. Refrigerate until needed.

3 To make slaw, combine cabbage, onion, chilli, orange juice and garlic in a medium bowl. Season to taste. Refrigerate until needed.

4 Preheat oven to 150°C (130°C fan-forced). Wrap tortillas in foil and place in oven to warm through.

5 Meanwhile, heat 2cm oil in a large frying pan over medium heat. Place flour in a medium bowl; season generously with salt. Working in batches, remove fish from marinade, allowing excess to drain off, then dust in flour to coat generously, shaking away excess. Shallow-fry fish, in batches, for 2 minutes each side or until golden. Drain on an ovenproof dish lined with paper towel; keep warm in the oven. Repeat coating and cooking with remaining flour and fish. 6 Fill warmed tortillas with slaw and fish. Top with avocado cream and remaining chopped coriander. Serve with lime halves.

Not suitable to freeze.