Ingredients

The following ingredients have 4 Servings
  • 1.1 pounds cod or haddock (or another white fish)
  • 1 teaspoon cumin and coriander powders (each)
  • ½ teaspoon fine sea salt (plus pepper to taste)
  • cooking spray (for frying)
  • 4 tablespoons thick yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons vegetable oil
  • 1½ teaspoons sriracha sauce
  • 1 tablespoon lime juice (plus zest of ½ lime)
  • 1 teaspoon maple syrup
  • 8 soft tortillas (small)
  • 1 cup white cabbage (or red, thinly sliced, 2 handfuls)
  • 1 red onion (small, thinly sliced or finely chopped)
  • ½ cucumber (with or without peel, cut into sticks)
  • 1 persimmon (or mango/pineapple, thinly sliced or diced)
  • 4 tablespoons cilantro/fresh coriander (finely chopped)

Instruction

  • Prepare the vegetables/fruit for serving before cooking the fish.To make the sauce in a bowl combine all the ingredients and stir until smooth and creamy (zest the lime before juicing it). Adjust the seasoning if needed and refrigerate until you are ready to serve the tacos.
  • Season the fish and sprinkle both sides with the cumin and coriander powders.
  • Heat up a large non-stick pan, lightly grease with oil spray and fry the fish over a fairly high heat for about 2 minutes on each side. Remove from the pan as soon as the fish is cooked through.
  • Heat up the tortillas on the grill (as I have done) or in the microwave and place pieces of fish in the middle of each taco. Add the vegetables/fruit, drizzle over the creamy sauce and enjoy!