Grilled Hoki Fish Taco
Serves 4
Preparation Time 10 min
Cook time 5 min
INGREDIENTS
4 large MSC Certified Hoki fillets
1 Garlic Clove, crushed
1 Red Chilli, finely chopped
1 tbsp Finely Chopped Fresh Coriander Stalks
2 tbsp Lime Juice
2 pinches sea salt
Creamy Chipotle sauce
½ cup mayo (or Greek yogurt)
Pinch smoked paprika
Pinch cayenne
2 limes
1 cup chopped purple cabbage
1 cup chopped green cabbage
8 tortillas
Optional toppings
Grated cheese
Hot sauce
Sliced avocado
Salsa
METHOD
1 In a large bowl combine garlic, red chili, coriander, lime juice and sea salt. Add in hoki and cover on all sides. Allow the fish to marinate for 20 minutes in the refrigerator.
2 In a separate bowl combine mayo (or Greek yogurt) with smoked paprika, cayenne and a pinch of lime juice.
3 Warm BBQ plate or skillet and heat tortillas either by wrapping in foil or by flipping over the skillet. Once fillets have marinated, spray the plate with olive oil and cook for about 1-2 min per side or until the fish is lightly golden.
4 Wrap fish in tortillas and allow guests to add cabbage, chipotle sauce and other toppings.
The Carousel thanks Marine Stewardship Council for this recipe.
