- 60ml tequila
- 60ml lime juice
- 1tbsp caster sugar
- 1tsp dried chilli flakes
- Sea salt
- 4 Wild Haddock Fillets, halved
- Vegetable oil, for brushing
- 8 tacos, warmed
- 1 avocado, diced
- ½ bunch coriander leaves
Pickled cabbage salad
- 1 white onion, thinly sliced
- 160g shredded cabbage
- Mix the tequila, lime, sugar, chilli and salt. Place the fish in a bowl, pour half the tequila mixture over it and allow to stand for 20 minutes to marinate.
- To make the pickled cabbage salad, place the onion and cabbage in a bowl and pour over the remaining tequila marinade. Toss to combine and refrigerate until required.
- Remove the fish from the marinade and brush with a little oil. Heat in a large non-stick frying pan or barbecue over high heat and cook the fish, for 4-5 minutes each side. Set aside.
- Top the tacos with the cabbage salad, avocado, fish and coriander.
