Fish tacos with avocado crema

Ready in 25 minutes Serves 4

600g boneless, skinless white fish fillets,

cut into pieces if large

2 Tbsp Mexican spice mix

1 Tbsp each butter and extra virgin olive oil or 2 Tbsp extra virgin olive oil

8 fresh tortillas, warmed

AVOCADO AND CORIANDER CREMA (makes 1½ cups) Flesh of 1 large ripe avocado 1 spring onion, coarsely

chopped

1 long green chilli, coarsely chopped Zest of 1 lime, finely grated

½ cup neutral oil

½ cup chopped coriander leaves 2 Tbsp lime juice

1 tsp toasted cumin seeds

Salt and ground black pepper,

TO SERVE

Salad fixings of your choice, such as shredded lettuce or red cabbage,

shredded carrot, sliced red onion, coriander leaves and/or pickled jalapeno chillies

Chipotle mayo and or tomato salsa Lime cheeks or wedges, to garnish

To make avocado crema, place all ingredients in a food processor and whizz until smooth. Check seasoning and adjust to taste. If not using at once, cover, keep chilled and use within 24 hours.

Coat fish with spice mix. If not using at once chill up to 4 hours until needed. Heat butter and oil together in a large heavy-based frying pan or on a heated barbecue hotplate. When butter sizzles and starts to go nut-brown, add fish in a single layer (don’t overcrowd the pan or hotplate) and cook over a high heat until lightly golden and cooked through (1-2 minutes each side). The flesh should flake easily when skewered. To serve, top tortillas with crema then fish and salad fixings and dressings of your choice. Serve with lime cheeks or wedges.

Match this with ... Astrolabe Kekerengu Coast Marlborough Albarino 2019 ($30)

Add even more magic to the Mexican spices of these tacos with a large goblet of my favourite albarino of the moment. Not heard of it? That’s hardly surprising because tiny yields in the vineyard mean precious little is made and the folk at Astrolabe basically beg their growers to keep it in the ground. Snappy and succulently dry, it’s mineral-rich and rolling in green apple, honeydew, light lemon and crabapple complexity. With citrus oil and hints of honeysuckle, it’s light, yet loaded with flavour. astrolabewines.co.nz

— Yvonne Lorkin