Blackened Fish:
1 kg kingfish (or fish of your choice), cut into thick strips
2 teaspoons smoked paprika
2 teaspoon dried oregano
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon cayenne pepper
2 tablespoons canola oil
12 corn tortillas
Filling
1 punnet of cherry tomatoes
1 red onion, thinly sliced
½ cup coriander, torn
Juice of 1 lime
Avocado-Coriander Sauce
½ cup Greek yogurt
1 ripe avocado, pitted and skinned
¼ cup coriander, chopped
Juice of 1 lime
1 red chili, chopped and seeded
Salt, to taste
Fish – in a small bowl, combine all ingredients except oil. Sprinkle the mixture over both sides of your Kingfish fillets, and then rub the seasonings in.Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the Kingfish (a few at a time if you can’t fit them all at once). Cook for 2-3 minutes on each side, or until the outside is blackened and the fish flakes apart easily.Distribute the fish evenly between the tortillas, and top with filling and Avocado-Coriander Sauce. Serve with an extra squeeze of lime
Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
Combine all of the Avocado-Coriander Sauce ingredients in a food processor and pulse until well-combined.
No Comments