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Jerk Fish Tacos with Slaw and Avocado Cream

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Course: Main Course
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 625 g firm white skinless fish fillets cut into long pieces (I used Mahi Mahi)
  • 1 tsp ground allspice
  • 1/2 tsp dried thyme
  • 1 1/2 tsp cayenne pepper
  • 1 tsp ground cinnamon
  • 1 1/2 tbsp garlic powder
  • 1/4 c olive oil
  • 2 medium avocados approx 500g
  • 1/2 c sour cream
  • 2 tbsp lime juice
  • 350 g white cabbage shredded (I used red cabbage)
  • 2 c loosely packed fresh coriander leaves
  • 1 sml red onion halved, sliced thinly
  • 1 fresh long green chilli seeded, sliced
  • 1/4 c fresh orange juice
  • 1 clove garlic crushed
  • 16 sml flour tortillas

Method
 

  1. Combine fish, allspice, thyme, cayenne pepper, cinnamon, garlic powder and oil in a medium bowl. Season. Cover; refrigerate until required
  2. Blend or process avocado, sour cream and lime juice until smooth. Season to taste.
  3. Combine cabbage, coriander, onion, chilli, orange juice and garlic in a large bowl. Season to taste.
  4. Heat a large, non-stick frying pan over medium heat; heat tortillas, in batches, 15 seconds each side. Wrap tortillas in foil to keep warm.
  5. Increase heat to high; cook fish in same pan, in two batches, for 4 minutes or until just cooked. NOTE: I cooked the fish in the oven at 180°c for 15 minutes (or until cooked to your liking) then loosely broke the fish up.
  6. Serve warm tortilla filled with fish and slaw, topped with avocado cream.