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Polenta Crumbed Fish Tacos With Lime Mayo

Polenta Crumbed Fish Tacos With Lime Mayo

Ingredients for One

  1. 140 grams wild caught Pork Phillip flake
  2. 70 grams red cabbage
  3. 50 grams cherry tomatoes
  4. 5 grams coriander
  5. 3 tortillas
  6. 1 lime
  7. 0.5 red chilli
  8. 0.25 cup polenta
  9. 1 tbsp mayonnaise - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 280 grams wild caught Pork Phillip flake
  2. 140 grams red cabbage
  3. 100 grams cherry tomatoes
  4. 10 grams coriander
  5. 6 tortillas
  6. 1 lime
  7. 1 red chilli
  8. 0.5 cup polenta
  9. 2 tbsp mayonnaise - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 560 grams wild caught Pork Phillip flake
  2. 280 grams red cabbage
  3. 200 grams cherry tomatoes
  4. 20 grams coriander
  5. 12 tortillas
  6. 1 lime
  7. 2 red chilli
  8. 1 cup polenta
  9. 4 tbsp mayonnaise - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 840 grams wild caught Pork Phillip flake
  2. 420 grams red cabbage
  3. 300 grams cherry tomatoes
  4. 30 grams coriander
  5. 18 tortillas
  6. 2 lime
  7. 3 red chilli
  8. 1.5 cup polenta
  9. 6 tbsp mayonnaise - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Prep:

  1. pre-heat oven to 200C
  2. wash and finely shred red cabbage
  3. wash and coarsely chop coriander leaves and stems
  4. wash and quarter cherry tomatoes
  5. wash and finely chop chilli

Method:

  1. 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
  2. Finely grate zest from lime, squeeze juice and stir both into the mayo. Season with salt and pepper.
  3. Meanwhile, combine cabbage with coriander, olive oil, salt and pepper and a squeeze of lime.
  4. 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!
  5. - PANTRY ITEM - PANTRY ITEM if you prefer, you can cook the fish in olive oil in a non stick frying pan.
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