Polenta Crumbed Fish Tacos With Lime Mayo
Polenta Crumbed Fish Tacos With Lime Mayo
Ingredients for One
Ingredients for One
- 140 grams wild caught Pork Phillip flake
- 70 grams red cabbage
- 50 grams cherry tomatoes
- 5 grams coriander
- 3 tortillas
- 1 lime
- 0.5 red chilli
- 0.25 cup polenta
- 1 tbsp mayonnaise - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Two
Ingredients for Two
- 280 grams wild caught Pork Phillip flake
- 140 grams red cabbage
- 100 grams cherry tomatoes
- 10 grams coriander
- 6 tortillas
- 1 lime
- 1 red chilli
- 0.5 cup polenta
- 2 tbsp mayonnaise - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Three
Ingredients for Three
- 560 grams wild caught Pork Phillip flake
- 280 grams red cabbage
- 200 grams cherry tomatoes
- 20 grams coriander
- 12 tortillas
- 1 lime
- 2 red chilli
- 1 cup polenta
- 4 tbsp mayonnaise - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Four
Ingredients for Four
- 840 grams wild caught Pork Phillip flake
- 420 grams red cabbage
- 300 grams cherry tomatoes
- 30 grams coriander
- 18 tortillas
- 2 lime
- 3 red chilli
- 1.5 cup polenta
- 6 tbsp mayonnaise - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Prep:
- pre-heat oven to 200C
- wash and finely shred red cabbage
- wash and coarsely chop coriander leaves and stems
- wash and quarter cherry tomatoes
- wash and finely chop chilli
Method:
- Cut fish into 3cm thick strips. Place in a bowl with combined polenta and salt & pepper. Toss to coat. Place on an oven tray lined with baking paper. Cook in the oven for about 10 to 12 minutes, or until cooked through. - PANTRY ITEM - PANTRY ITEM
- Finely grate zest from lime, squeeze juice and stir both into the mayo. Season with salt and pepper.
- Meanwhile, combine cabbage with coriander, olive oil, salt and pepper and a squeeze of lime.
- Heat tortillas on a dry pan (or sandwich press) for about 20 seconds each side. Keep warm in a clean tea towel. Fill tortillas with slaw, tomatoes and fish and top with a little mayo. Add as much or as little chilli as you like!
- - PANTRY ITEM - PANTRY ITEM if you prefer, you can cook the fish in olive oil in a non stick frying pan.