Fish Tacos with Jalapeno Cream

SERVES 4 Persons  PREPARATION TIME 10 min.
COOKING TIME 10 min.

INGREDIENTS

• 600g white fish, chopped into pieces
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground smoked paprika
• Salt & pepper
• 2 tbs oil (vegetable or olive oil)

FOR THE JALAPEÑO CREAM

• 1⁄2 cup sour cream
• 1 tbs pickled jalapeños
• 2 tbs fresh coriander, chopped
• 1 lime, juice only

FOR THE TOMATO SALSA

• 150g baby roma tomatoes, quartered
• 1⁄2 lime, juice only
• 2 tbs fresh coriander, chopped
• Salt & pepper

TO SERVE

• Mini soft tortillas, warmed
• Red cabbage, thinly sliced
• Grilled corn, off the cob (*optional)

METHOD

1. Combine the fish and spices in a Thatsa® Bowl Junior. Seal and gently shake to combine.
2. Heat oil in Pure CookwareTM Chef Series 28cm Frypan over a medium heat; add in fish. Cook for 2-3 minutes on each side or until fish is cooked through and browned.
3. Whilst the fish is cooking, place the Triple Blade attachment in the Smooth ChopperTM, add sour cream, jalapeños, coriander and lime juice; lock cover into position and pull the cord several times until contents are combined.
4. In a clean Thatsa Bowl Junior, combine all tomato salsa ingredients. Season with salt and pepper. Set aside.
5. Serve fish in warm tortillas with tomato salsa, jalapeño cream, red cabbage and grilled corn.

Tupper Tips:

• Fish can be substituted with chicken.