Ingredients 4 Servings
- 500 grams fresh snapper fillets
- 1 1/2 tablespoon Gourmet Garden Chilli, Lightly Dried
- 1 tablespoon Gourmet Garden Basil, Lightly Dried
- 1/2 tablespoon Gourmet Garden Gourmet Garden Lightly Dried Coriandor, Lightly Dried
- 1/2 tablespoon Gourmet Garden Garlic, Cold Blended Paste
- 2 tablespoon olive oil
- 5 limes
- 2 ripe avocados
- 150 grams sour cream
- 1/2 teaspoon cumin powder
- 1/4 teaspoon cayenne pepper
- 1/2 iceberg letture, finely shredded
- 1/4 small red cabbage, finely shredded
- 1 spanish onion, finely sliced
- 1 tablespoon caster sugar
- 8 flour tortillas
- sea salt and ground black pepper
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Preparation
- 1 Place fish fillets in a baking tray and sprinkle over the chilli, basil and coriander and season with salt and pepper. In a small bowl combine the juice of 1 lime, olive oil and garlic and pour over the fish. Turn the fish over in the marinade and stand at room temperature for 10 minutes.
- 2 Prepare a guacamole by mashing the 2 avocados with the juice of 1 lime and season with salt and pepper. Mix the sour cream with the juice of ½ a lime, cumin powder and cayenne pepper and a pinch of salt.
- 3 Boil a pot of water and blanche the onion for 30 seconds, drain and then refresh under cold water. Prepare a pickle stock with the juice of 2 limes and caster sugar with a pinch of salt. Add blanched onion and toss.
- 4 Cook the marinated fish in a hot oven for 8 minutes or until just cooked through. Warm the tortillas. Pour the pickled onions over the shredded lettuce and cabbage and toss gently. Serve with guacamole and spiced sour cream.
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