TURMERIC FISH TACOS

SERVES 4

INGREDIENTS

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

1 avocado

1 lime

12 tortillas

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.