Epic Fiesta de Pescado

Nutrition per serve

Ingredients

• 2clov garlic
• 1pcs capsicum
• 150g red cabbage
• 1bunch coriander
• 5g South American seasoning
• 50g tomato paste
• 2pcs barramundi fillets
• 6pcs flour tortillas
• 40ml smoky chipotle mayonnaise
• 15ml red wine vinegar
• 5ml sugar
• 23ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Crush or finely chop the garlic. Cut the capsicum into thin wedges. Thinly slice the cabbage with a sharp knife or mandoline (see Kitchen 101). Pick the coriander leaves and finely chop the stems.
2. Step 2 — Make pickled cabbage
   Combine 3 tsp red wine vinegar and 1 tsp sugar in a large bowl. Add the cabbage and toss to coat. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Bake capsicum
   Put the capsicum on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Bake for 7-8 mins until almost tender.
4. Step 4 — Bake fish
   Meanwhile, combine the garlic, coriander stems, South American seasoning, half the tomato paste* and 1 tbs olive oil in a large bowl and season with salt and pepper. Add the fish and turn to coat. Put the fish on the tray with the capsicum and bake for a further 11-12 mins until the fish is cooked through and the capsicum is tender.
5. Step 5 — Serve up
   While the fish is baking, enclose the tortillas in foil. Put in the oven for 8 mins or until softened and warmed through. Scatter the coriander leaves over the fish and capsicum and serve with the slaw, tortillas and chipotle mayonnaise for everyone to make their own fish tacos.
6. Step 6 — Kitchen 101
   Get super-thin cabbage with a mandoline, or use slow, fine strokes with a large sharp knife. The result is perfect for slaw – light, crisp and easy to eat.

Allergens

Sulfit, Fisch, Gluten, Wheat, Milch, Eier, Sojabohnen