Fish Finger Tacos - Chef Recipe by Adam Liaw

Ingredients

12 frozen fish fingers
12 corn tortillas
lime wedges, to serve

Salsa roja:

3 Roma tomatoes
1 garlic clove
2 bird's eye chillies, or to taste
1 tbs chipotle in adobo (optional)
1 tsp salt
2 Tbs olive oil
1 small brown onion, finely sliced
6 stalks coriander (cilantro), roughly chopped

Red cabbage slaw:

1/4 red cabbage, very finely shredded
1/2 red onion, very finely sliced
3 stalks coriander (cilantro), roughly chopped
Juice of 1 lime
Salt and black pepper, to season

Yoghurt mayonnaise:

1/2 cup mayonnaise
1/2 cup thick yoghurt

Method

To make the salsa roja, heat a grill pan over a high heat. Add the whole tomatoes and grill for about 10 minutes, turning occasionally until blistered. Transfer to a blender with the garlic, chillies, chipotle, if using, and salt and blend to a smooth purée.

Heat a medium saucepan over a medium heat and add the oil. Fry the onion and coriander for about 2 minutes until the onion softens, then add the tomato purée and stir to combine. Bring to a simmer and cook for about 10 minutes. Remove from the heat and allow to cool.

To make the cabbage slaw, combine the ingredients in a bowl and toss.

To make the yoghurt mayonnaise, combine the mayonnaise and yoghurt in a small bowl.

Cook the fish fingers according to the packet directions and toast the tortillas on a grill pan until warmed. Top each tortilla with a bit of the slaw, a dollop of the salsa roja, a fish finger, a drizzle of yoghurt mayonnaise and serve.

Tip:

This fish taco might not be traditional, but the salsa roja is a fairly authentic staple Mexican condiment that can be used for just about any Taco Tuesday purpose. I have, however, added a cheeky bit of chipotle.

Credits: 7 Days of Dinner by Adam Liaw, Hardie Grant Books, RRP $45

Photo Credits: Photography by Steve Brown