• Ingredients
     
    • 60ml tequila
    • 60ml lime juice
    • 1tbsp caster sugar
    • 1tsp dried chilli flakes
    • Sea salt
    • 4 Wild Haddock Fillets, halved
    • Vegetable oil, for brushing
    • 8 tacos, warmed
    • 1 avocado, diced
    • ½ bunch coriander leaves

    • Pickled cabbage salad
    • 1 white onion, thinly sliced
    • 160g shredded cabbage
  • Method
     
    1. Mix the tequila, lime, sugar, chilli and salt. Place the fish in a bowl, pour half the tequila mixture over it and allow to stand for 20 minutes to marinate.
    2. To make the pickled cabbage salad, place the onion and cabbage in a bowl and pour over the remaining tequila marinade. Toss to combine and refrigerate until required.
    3. Remove the fish from the marinade and brush with a little oil. Heat in a large non-stick frying pan or barbecue over high heat and cook the fish, for 4-5 minutes each side. Set aside.
    4. Top the tacos with the cabbage salad, avocado, fish and coriander.
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