Tandoori Fish Tacos

Name: Tandoori Fish Tacos
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 3
Cuisine: Indian
Ingredients: 1 pack Chapati; 75 g Red Cabbage; 350 g White Fish Fillet; 2 tsp Smoked Paprika; 1/4 cup Greek Yoghurt; 1 Tbsp Tandoori Powder; 1 tsp Chilli Powder; 1 Garlic; 2 tsp Lime; 1/2 tsp Salt; Pepper; 1 Red Onion; 1 Lemon; 1 pinch Salt; 1 cup Greek Yoghurt; 1 Garlic; 1 Lime; 1 stalk Coriander Leaves; 1 spring Mint Leaves; 1 Green Chilli; 1 tsp Cumin Powder; Salt; Pepper; Fresh Mint; Cherry Tomatoes

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Level

moderate

Cooking

30 min

Preparation

60 min

Ingredients

Servings

Chapati	1 pack
Red Cabbage thinly sliced	75 g
For Tandoori Fish
White Fish Fillet cut into 4cm cubes	350 g
Smoked Paprika	2 tsp
Greek Yoghurt	¹⁄₄ cup
Tandoori Powder	1 tbsp
Chilli Powder	1 tsp
Garlic grated	1
Lime juice	2 tsp
Salt	¹⁄₂ tsp
Pepper to taste
For Quick Pickled Onions
Red Onion thinly sliced	1
Lemon juice	1
Salt	1 pinch
For Coriander - Mint Raita
Greek Yoghurt	1 cup
Garlic grated	1
Lime juiced & zested	1
Coriander Leaves finely chopped	1 stalk
Mint Leaves finely chopped	1 spring
Green Chilli deseeded, finely diced	1
Cumin Powder	1 tsp
Salt to taste
Pepper to taste
For Garnish
Fresh Mint or coriander
Cherry Tomatoes quartered

How to cook

Prepare the tandoori fish

Combine everything in a bowl, except for the fish, and mix well.
Add fish cubes in and coat them well.
Set aside to marinate for at least 30 mins.

Prepare the quick pickled onions

Combine all the ingredients into a bowl and massage the lemon & salt into the onion slices thoroughly.
Set aside for 10 mins until they turn pinkish.

Prepare the coriander raita

Chop everything as finely as you can and combine them well in a bowl. Salt & pepper to taste.
Let it sit in the fridge to allow the flavours to infuse, until ready to use.

Cook the tandoori fish

Heat up a non-stick frying pan over med-high heat and add in cooking oil.
Shake off excess marinate and pan fry the fish for 2 mins on each side.
Flip only when the bottom edges start turning brown. Set aside.

Assemble and serve

Heat chapati as per package instructions.
Start with a base of red cabbage in the center of the chapatti.
Followed by chunks of the tandoori fish that has been lightly broken up and some raita on top.
Garnish with pickled onions, coriander & cherry tomatoes!