MEXICAN FISH TACOS
Time: 20 minutes
700gr white fish of your choice (I go for whatever I find that is NOT farmed)
Salt and pepper
½ teaspoon of paprika, ½ teaspoon of cumin and a pinch of cayenne powder
2 cups of grated cabbage
1 grated carrot
1 ½ tablespoon of apple cider vinegar
A handful of parsley, chopped
1 ½ avocado
1 clove of garlic
8 lettuce leaves
Tortilla wraps (I like to use the ones made of blue maize)
1-For the fish, place it in a baking tray, rub the paprika, cumin and cayenne powder and a drizzle of olive oil on both sides. Cook on medium health on a pan for few minutes per side. When ready put aside.
2-For the coleslaw, place the cabbage and the carrot in a bowl, add salt and pepper to taste, add olive oil and 1 tablespoon of vinegar. Set aside.
3-For the guacamole, peel and pit the avocado, add salt, pepper, cayenne powder, the clove of garlic crushed, 1 tablespoon of olive oil and the parsley. Mix it all together with a blender or a fork until you have a creamy consistency (if you need you can add a splash of water to make it creamier). Set aside.
4-Time to combine your tacos. For each wrap put a lettuce leave, a piece of fish, 1 ½ tablespoon of coleslaw and some guacamole. Squeeze some lime on top and enjoy.