Recipes QUICK ANGELFISH TACOS
QUICK ANGELFISH TACOS
With minty sweetcorn slaw & a tangy mayo...
This spiced angelfish taco is loaded with a colourful, crunchy, sweet and tangy salad topped with the most delicious lemon-mayo drizzle.
Whip up this mid-week treat in no time!
- WHAT YOU WILL NEED -
- 1 lemon
- 5g mint
- 2 spring onions
- 2 angelfish fillets
- 100g red cabbage, shredded
- 100g corn
- 60ml 'That Mayo' original mayonnaise
- 4 corn tacos
- 30ml TACO SPICE
- Olive oil
- Salt & pepper
- Vegetable oil for frying
- METHOD -
STEP 1: Preheat the oven to 180°C. Slice up the spring onions and separate the whites from the greens. Rinse the mint (be waterwise), pick the leaves and finely slice them – discarding the stalks.
STEP 2: Place a non-stick pan onto a medium-high heat with a drizzle of olive oil. When the pan is hot, add the spring onion whites, the corn and some seasoning. Cook together for 3-4 minutes until the corn has a nice golden char and the spring onion slices are starting to caramelise. Stir occasionally and season to taste. Remove from the pan and add to a bowl big enough for your slaw. To the bowl, add the red cabbage, sliced mint, and some seasoning. Stir to combine. Keep the pan to fry the angelfish.
STEP 3: Remove the angelfish from the packaging and place it on a plate. Evenly sprinkle over some salt together with your Cape Herb & Spice Taco Exotic Spice blend. Use the moisture from the fish to mop up all the spices.
STEP 4: Return the pan back on a medium-high heat with a drizzle of cooking oil. When the pan is hot, add the spiced angelfish. Cook it for about 1 minute per side, until cooked through. Remove the fish from the pan and let it rest before slicing it into bite-sized pieces.
STEP 5: Place the 'THAT MAYO' in a small bowl (alternatively, use any other good quality store bought mayo). Zest and juice half of the lemon. Add some zest and lemon juice to the mayo (to your taste). Season and add a drizzle of water to make the zesty mayo a drizzling consistency. Set aside for serving.
STEP 6: Heat up the taco shells by baking them in the oven for 3-4 minutes, but try to keep them open. A helpful hint is to simply bake them by hanging them upside down on the oven rack.
STEP 7: Load your tacos with the corn, cabbage and mint slaw, and top with the spicy angelfish pieces. Drizzle over the lemon mayo and sprinkle over the remaining spring onion greens.
Easy peasy | Quick and tasty | Klaudia Weixelbaumer | 25 minutes | 2 servings | Cook within 1 day
Recipe concept & photography by UCOOK. https://ucook.co.za/
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