Tandoori Fish Tacos
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Tandoori Fish Tacos

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Level

moderate

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Cooking

30 min

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Preparation

60 min

Ingredients

Servings

3
Chapati
1 pack
Red Cabbage
thinly sliced
75 g
For Tandoori Fish
White Fish Fillet
cut into 4cm cubes
350 g
Smoked Paprika
2 tsp
Greek Yoghurt
14 cup
Tandoori Powder
1 tbsp
Chilli Powder
1 tsp
Garlic
grated
1
Lime
juice
2 tsp
Salt
12 tsp
Pepper
to taste
For Quick Pickled Onions
Red Onion
thinly sliced
1
Lemon
juice
1
Salt
1 pinch
For Coriander - Mint Raita
Greek Yoghurt
1 cup
Garlic
grated
1
Lime
juiced & zested
1
Coriander Leaves
finely chopped
1 stalk
Mint Leaves
finely chopped
1 spring
Green Chilli
deseeded, finely diced
1
Cumin Powder
1 tsp
Salt
to taste
Pepper
to taste
For Garnish
Fresh Mint
or coriander
Cherry Tomatoes
quartered

How to cook

Prepare the tandoori fish

  • Combine everything in a bowl, except for the fish, and mix well.
  • Add fish cubes in and coat them well.
  • Set aside to marinate for at least 30 mins.

Prepare the quick pickled onions

  • Combine all the ingredients into a bowl and massage the lemon & salt into the onion slices thoroughly.
  • Set aside for 10 mins until they turn pinkish.

Prepare the coriander raita

  • Chop everything as finely as you can and combine them well in a bowl. Salt & pepper to taste.
  • Let it sit in the fridge to allow the flavours to infuse, until ready to use.

Cook the tandoori fish

  • Heat up a non-stick frying pan over med-high heat and add in cooking oil.
  • Shake off excess marinate and pan fry the fish for 2 mins on each side.
  • Flip only when the bottom edges start turning brown. Set aside.

Assemble and serve

  • Heat chapati as per package instructions.
  • Start with a base of red cabbage in the center of the chapatti.
  • Followed by chunks of the tandoori fish that has been lightly broken up and some raita on top.
  • Garnish with pickled onions, coriander & cherry tomatoes!
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