Crispy Fish Tacos With Avocado

 Ingredients

• 1/2 cup Macro Australian polenta
• 1/2 tsp Mexican chilli powder (optional)
• 500g skinless white fish fillets
• 1/3 cup light sour cream
• 2 tbs lime juice
• 1 tbs olive oil
• 12 mini tortillas
• 1/4 red cabbage, finely shredded
• 1 medium ripe avocado, thinly sliced
• 1/2 cup coriander leaves
• lime wedges, to serve 

Method

1. Combine polenta and chilli powder in a bowl and season with salt. Cut fish into 2cm-thick strips and toss in polenta to coat. Whisk sour cream, lime juice and 2 tbs water together in a small bowl and set aside.

2. Heat oil in a large non-stick frying pan over medium heat. Cook fish, in batches, for 2 minutes on each side or until crisp and just cooked through. Drain on paper towel.

3. Meanwhile, lightly toast tortillas on a chargrill or in a dry frying pan.

4. Fill tortillas with cabbage, avocado and fish. Top with sour cream mixture and coriander. Fold in half and serve with lime wedges.

tip:

Add some fresh chopped mango or pineapple to the tacos for a sweet tropical vibe.

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