Ingredients
For the avocado-lime crema
- 1 ripe avocado (or 2 little ones)
- ½ cup (125 g) sour cream or thick Greek yoghurt
- Juice of 1 lime, plus wedges to serve
- ¼ cup coriander leaves, plus extra to serve
For the fish
- 600 g firm white fish fillets (such as tarakihi, gurnard or snapper), skin and bones removed
- ½ cup (75 g) plain flour, mixed with 1 tsp smoked paprika and 1 tsp salt
- 2 eggs, lightly beaten
- 1½ cups (about 80 g) panko breadcrumbs
- Rice bran or canola oil, for shallow-frying
To serve
- 8 small flour or corn tortillas
- 2 cups finely shredded red or green cabbage
Method
- Make the crema: blitz the avocado, sour cream, lime juice, coriander and a pinch of salt with a stick blender or small food processor until smooth. Cover with cling film pressed onto the surface and chill until needed.
- Pat the fish dry with paper towels and cut into fingers about 3 cm wide. Set out three shallow bowls with the seasoned flour, beaten egg and panko.
- Coat each piece of fish in flour and shake off the excess, then dip in egg and press into the panko so it's well covered.
- Heat 1 cm of oil in a large frying pan over medium-high heat until a breadcrumb sizzles as soon as it hits the oil (about 180°C).
- Fry the fish in batches without crowding the pan for 2–3 minutes each side, until golden and the flesh is white all the way through and flakes easily. Drain on paper towels and sprinkle with a little salt.
- Warm the tortillas in a dry frying pan for 20–30 seconds each side, then fill with cabbage, fish, a spoonful of crema and extra coriander. Serve with lime wedges for squeezing.
Grower's tip
The crema is the best use for an avo that's gone a bit too soft to slice — blended with lime and sour cream, nobody will know. With cling film pressed onto the surface, it stays green for a few hours.
Shop the ingredients: 30 Small Avocados. Little avos are handy for recipes that need just one or two — no leftover half browning in the fridge.
