- 1 cup (250ml) cherry tomatoes, quartered
- 4 sprigs cilantro, roughly chopped
- 1/2 small red onion, minced
- 1/2 jalapeno pepper, seeded and finely chopped
- Juice of 1/2 lime
- Sea salt to taste
- 1/8 tsp. ground cumin
The creamy topping
- 1/2 cup (125ml) Greek yogurt or sour cream
- 1/4 cup (60ml) mayonnaise
- 1 tsp. adobo sauce from a tin of chipotle chilies*
- 1/4 head of purple cabbage, shredded
- Juice of 1/2 a lime
- 8 small corn or flour tortillas
- 1 kg (roughly 2lbs) white fish - tilapia, haddock, halibut...
- 2 cups (500ml) all purpose flour
- 2 cups (500ml) panko (or regular bread crumbs)
- 1 cup (250ml) milk
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- Sea salt and black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
For the salsa
- Combine everything in a bowl and set aside for flavours to mingle together. Taste and adjust ingredients to your taste.
For the creamy topping
- Stir ingredients together and set aside.
- * Store remainder of the tin in a container in the fridge. The chipotle chilies will keep for months.
For the fish
- Place flour, panko and milk in separate shallow dishes. Season panko with cumin, cayenne, salt and pepper.
- Preheat oven to warm - 250F. Cover a cookie sheet with parchment.
- Heat olive oil and butter in a large fry pan over medium-high heat. Season fish with a sprinkling of sea salt. Dredge both sides of fish in flour and shake off any excess. Dip both sides into milk and finish with a coating of panko. Fry fish in hot pan until golden and crispy on both sides and center is no longer translucent. Don’t worry if fish breaks apart; we’re going to cut fish into pieces for the fish tacos. Repeat with remaining fish. Keep cooked fish on cookie sheet in a warm oven until all fish is cooked.
- To assemble, spread creamy sauce on tortilla. Top with a portion of fish, salsa and finish with purple cabbage.