Spicy Fish Tacos with Grilled Corn Slaw & Avocado-Coriander-Lime Sauce

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September 10, 2016

Recipe by The Brick Kitchen

  • Cook: 10 mins


corn or flour tortillas/soft tacos (link to blog), heated for serving


800g mahi mahi or other white fish

2 tsp smoked paprika

1.5 teaspoons oregano

2 cloves garlic, crushed

1 red chilli, finely chopped or ½ teaspoon cayenne pepper

1 teaspoon brown sugar

salt and pepper

2-3 tablespoons olive oil

Grilled Corn Slaw

3 cobs of corn

4 cups green cabbage, finely sliced

1 cup coriander leaves, roughly chopped

½ small red onion, finely diced

finely grated zest and juice of 2 limes

3 tablespoons olive oil

salt and pepper

Avocado-Coriander-Lime Sauce

1 medium avocado

½ cup coriander, roughly chopped

zest and juice of 1 lime

1 clove garlic

½ teaspoon salt

½ teaspoon sugar

¼ cup buttermilk (you could also use plain yogurt)

2 tablespoons water


1For directions visit The Brick Kitchen


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