Fish Tacos

Fish Tacos
The salsa
  1. 1 cup (250ml) cherry tomatoes, quartered
  2. 4 sprigs cilantro, roughly chopped
  3. 1/2 small red onion, minced
  4. 1/2 jalapeno pepper, seeded and finely chopped
  5. Juice of 1/2 lime
  6. Sea salt to taste
  7. 1/8 tsp. ground cumin
The creamy topping
  1. 1/2 cup (125ml) Greek yogurt or sour cream
  2. 1/4 cup (60ml) mayonnaise
  3. 1 tsp. adobo sauce from a tin of chipotle chilies*
Finish with
  1. 1/4 head of purple cabbage, shredded
  2. Juice of 1/2 a lime
  3. 8 small corn or flour tortillas
The fish
  1. 1 kg (roughly 2lbs) white fish - tilapia, haddock, halibut...
  2. 2 cups (500ml) all purpose flour
  3. 2 cups (500ml) panko (or regular bread crumbs)
  4. 1 cup (250ml) milk
  5. 1/2 teaspoon cumin
  6. 1/4 teaspoon cayenne pepper
  7. Sea salt and black pepper
  8. 1 tablespoon olive oil
  9. 1 tablespoon butter
For the salsa
  1. Combine everything in a bowl and set aside for flavours to mingle together. Taste and adjust ingredients to your taste.
For the creamy topping
  1. Stir ingredients together and set aside.
  2. * Store remainder of the tin in a container in the fridge. The chipotle chilies will keep for months.
For the fish
  1. Place flour, panko and milk in separate shallow dishes. Season panko with cumin, cayenne, salt and pepper.
  2. Preheat oven to warm - 250F. Cover a cookie sheet with parchment.
  3. 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.
  4. To assemble, spread creamy sauce on tortilla. Top with a portion of fish, salsa and finish with purple cabbage.