Lettuce Boat Fish Tacos

We’re going to Mexico!

Today was spent drawing maps, planning travel routes and researching places we’ve never heard of… and can’t pronounce. One of my favourite things about travelling is having the opportunity explore the food and the culture surrounding food. I have no idea what a taco in Mexico will taste like, and until I get the chance to taste one, all I’ve got are my lettuce boat fish tacos. I have a feeling I’ll be making this for lunch a few more times between now and the time we board a plane bound for Mexico!

Serves 4

600g white fish – King George whiting, snapper, Spanish mackerel, flathead
1 teaspoon paprika

1 Cos lettuce
1 avocado
Limes to serve

Corn Ceviche:
2 cobs corn, kernels removed
1 bunch coriander, chopped
1 long green chilli, finely sliced
2 spring onions, finely sliced
Lemon juice
Olive oil
Salt

Cabbage Slaw:
½ red cabbage, shredded
1 tablespoon kewpie mayonnaise
Salt

Chipotle yogurt:
1 cup Greek Yogurt
2 tablespoon chipotle
Squeeze of lemon

To prepare the fish, make sure there are no small bones by running your fingers across the fillet, pulling out any you find. Lightly dust with paprika and set aside.

Make the corn ceviche by mixing all the ingredients in a bowl and dressing with lemon juice, olive oil and salt.

In a large bowl, massage the mayonnaise and salt into the cabbage with your hands. The salt helps to draw the moisture out of the cabbage to soften it. Transfer to a serving bowl and set aside.

Stir spoons of chipotle into the yogurt and add lemon juice to taste.

To cook the fish, heat a small amount of oil in a non-stick pan. Place the fish skin-side down and cook according to the size and type of fish you are using.

Take a lettuce boat, dollop some yogurt and fill with slaw, corn ceviche, slices of avocado and fish. A final lather of Tabasco and a squeeze of lime, wrap and enjoy.

Warning: This is not a first date food, by which I mean you will get taco juice all over your face and hands if you’re doing it right!