Ingredients

Spiced fish tacos with slaw & avocado cream

• 625 gram firm white skinless fish fillets, cut into long pieces

• 1 teaspoon ground allspice

• 1/2 teaspoon dried thyme

• 1 1/2 teaspoon cayenne pepper

• 1 teaspoon ground cinnamon

• 1 1/2 tablespoon garlic powder

• 1/4 cup (60 millilitres) olive oil

• 2 medium avocados

• 1/2 cup (120 grams) sour cream

• 2 tablespoon lime juice

• 350 gram white cabbage, shredded

• 2 cup loosely packed fresh coriander leaves

• 1 red onion, halved, thinly sliced

• 1 fresh long green chilli, seeded, thinly sliced

• 1/4 cup (60 millilitres) freshly squeezed orange juice

• 1 clove garlic, crushed

• 16 small (14cm) flour tortillas

Method

Spiced fish tacos with slaw & avocado cream

• 1 Cut the fish fillets lengthways on the diagonal into 1.5cm wide, 12cm-long strips.

• 2 In a medium bowl, combine fish, allspice, thyme, cayenne pepper, cinnamon, garlic powder and oil. Season. Cover; refrigerate until required.

• 3 Blend or process avocado, sour cream and lime juice until smooth. Season to taste.

• 4 In a large bowl, combine cabbage, coriander, onion, chilli, orange juice and garlic. Season to taste.

• 5 Heat a large, non-stick frying pan over medium; heat tortillas, in batches, 15 seconds each side. Wrap tortillas in foil to keep warm.

• 6 Increase heat to high; cook fish in same pan, in two batches, 4 minutes or until just cooked.

• 7 Serve warm tortilla filled with fish and slaw, topped with avocado cream.

Notes

The fish can be prepared 4 hours ahead to the end of step 1. Avocado cream and coleslaw (without the orange juice) can also be prepared 4 hours ahead; add juice to coleslaw just before serving.