Fish Tacos with Apricot and Cherry Salsa

Complement your fish tacos with a fresh and fruity salsa made with apricot and cherry for a fruity twist on a contemporary classic
Fish Tacos with Apricot and Cherry Salsa
ITP Images
Fish Tacos with Apricot and Cherry Salsa
January 22, 2019
Level Easy
Preparation Time 20 minutes
Cooking Time 10 minutes
Serves 4


PHOTO BY Hein Van Tonder
RECIPE BY Christine Capendale
FOOD STYLING BY Hein Van Tonder & Emma Nkunzana

INGREDIENTS

2 tsp fish spice
2 garlic cloves, crushed
1½ tbsp sesame or groundnut oil
600g hake fillets
250g red and green cabbage, thinly shredded
250g lettuce, shredded
2 handfuls spinneysFOOD Fresh Coriander
spinneysFOOD Salt, to taste
spinneysFOOD Fine Black Pepper, to taste

For the apricot & cherry salsa

8 unripe, firm apricots, halved, stoned and chopped
100g spinneysFOOD Cherries, pitted and chopped
100g cherry tomatoes, halved
60g spring onions, chopped
1 tbsp spinneysFOOD Fresh Parsley, chopped
Chilli, chopped, to taste
1 tbsp lemon juice
Zest of 1 lemon
1 tsp spinneysFOOD Honey
spinneysFOOD Salt, to taste
spinneysFOOD Fine Black Pepper, to taste

To serve

8 spinneysFOOD Organic Flour Tortilla Wraps
250ml sour cream
2 limes, cut into wedges

METHOD

  • 1

    Mix together the fish spice, garlic and 2 tsp of the oil. Rub this spice mix on the fish, drizzle with the rest of the oil and set aside

  • 2

    Mix the cabbage, lettuce and coriander together in a bowl

  • 3

    For the salsa, combine the ingredients in a small bowl and mix well. Season to taste and keep aside

  • 4

    Heat a griddle pan on medium heat until hot and put the fish on it. Grill each side for 4-5 minutes, letting grill marks develop. Use a spatula to flip. Cook until done and season with salt

  • 5

    Break the fish up with a fork into chunks and keep warm

  • 6

    Heat the tortillas in a non-stick frying pan for about 30 seconds on each side

  • 7

    Assemble the tacos by dividing the fish evenly amongst the tortillas, top with the cabbage mixture, the salsa and a dollop of soured cream

  • 8

    Fold tortillas in half and serve immediately with the lime wedges

ALSO TRY

Savour the flavours of Morocco in this fragrant one-pot wonder by cookbook author, dietitian and home economist - Christine Capendale
Make the most of your unripe fruit with our mouth-watering recipe for sticky lamb ribs with grilled plums
Who knew unripe fruit could taste so good? Awaken your taste buds with this plum carpaccio with salmon and pickled ginger