Ingredients
- 400g flat head tails or bellies
- 1 cup plain flour
- 1/2 cup of corn flour
- salt and pepper to season
- small tortilla cases
- bunch of mint
- bunch of coriander
- 1/4 red cabbage
- 2 tomatoes
- 1 cucumber
- 1 red onion
- 2 limes
- 2 avocados
- 1 cup sour cream
- sliced shallots to garnish
Method
- thinly slice cabbage, mint and coriander, squeeze lightly with lime juice and season with salt and pepper and set aside
- finely dice tomato, red onion, cucumber, mix season, and set aside also
- in a food processor add the flesh of 2 avocados, sour cream, lime juice and salt and pepper and blitz until smooth
- spoon into a sauce bottle for easy use
- combine both types of flour with salt and pepper in a shallow tray
- coat fish in the flour mixture and deep fry in hot oil for approximately 3 minutes or until just cooked through
- assemble taco with cabbage salad, fish pieces, tomato salsa mix and avocado dressing
- sprinkle with shallots and enjoy
