Chilli, Ginger & Lime Fish Tacos

Makes 6 tacos

INGREDIENTS

• Juice of 1 lime

• 2 inch knob of ginger, minced or grated

• 1/2 tsp cumin

• 1/2 tsp chilli flakes

• 1/2 capsicum, finely diced

• 300g white fish - I used ling

• 2 cups finely shredded purple cabbage

• 2 Tsp coconut oil or 1 Tbsp extra virgin olive oil

• 6 x mountain bread wraps or thin wrap bread

• Shredded coconut & coriander to garnish

• Salt & pepper to taste

Dressing

• 2 Tbsp tahini

• Juice of 1 small lime

• 1/4 tsp cumin

• 1 tsp honey

• Warm water to thin

METHOD:

1. Slice the fish into thin strips and add to a bowl with the lime juice, chilli flakes and cumin and combine well. Leave to marinate whilst prepping the rest.

2. Place a 6 inch wide bowl down onto the wrap bread and cut around the edge using a sharp knife to create a round taco. Repeat 6 times. 

3. Heat the oil on medium heat and add the grated ginger to the pan followed by the marinated fish. Pan fry until cooked through.

4. Lay down the tacos onto a serving platter and add 1 handful of shredded cabbage to each and top with the fish. 

5. Add a sprinkle of the diced capsicum, shredded coconut and coriander to each.

5. Combine all dressing ingredients in a bowl and drizzle a generous amount over each taco and serve.