It is a very simple fish tacos recipe and the secret for a good flavour is to try to use as many fresh ingredients as possible, whilst still trying to use some old or frozen stuff I found in the cupboards and fridge.
2tbspof mayonnaiserelace with Vegannaise for dairy free
1tbspof chipotle chillies chopped
1/4purple cabbage
1lime
1lebanese cucumber
½red capsicumbut any colour will do
salt & pepper to taste
Instructions
Place the fish fillets on a baking tray and bake in the oven for 20 minutes at 200⁰C2. To prepare the garnish – dice finely the purple cabbage, cucumber and red capsicum and mix together in a bowl adding half of the lime juice
To make the aioli – in a different bowl, mix the mayonnaise, chipotle and other half of the lime juice. Add or reduce chipotle to balance spiciness
Reheat your tortillas and place in a tea towel to keep warm
Remove fish fillets from the oven and chop in big cubes
Assemble your fish tacos by filling up tortillas with fish fillets cubes, adding the cabbage garnish and chipotle aioli on top.