Turmeric Fish Tacos

15 minutes




1 tbsp flour

2 tbsp polenta

1 tbsp ground turmeric

1 tsp ground cumin

salt and freshly ground black pepper

600g firm white-fleshed fish, skinned and deboned

2 tbsp rice bran oil

1 avocado

1 lime

12 tortillas

¼ red cabbage, sliced

2 spring onions, sliced

small handful coriander leaves

¼ cup pickled red onions, to serve

jalapeño peppers, to serve (optional)



In a snaplock bag, combine flour, polenta, turmeric and cumin. Season well with salt and pepper. Dice fish into bite-sized pieces and add to the bag, tossing well to coat.

Heat a frying pan over a medium heat and add oil. Gently add fish pieces and cook, flipping them once, until golden and cooked through.

Roughly mash avocado with a squeeze of lime juice and season with salt and pepper.

Heat tortillas in the microwave or a dry pan, according to packet instructions.

Fill each tortilla with a dollop of avocado, a few pieces of fish, red cabbage, spring onions and coriander. Finish with a tangle of pickled red onions, and jalapeños if you’re feeling spicy.

Wine Match:  Waipara Hills Equinox Sauvignon Blanc 2016

Fish and Sauvignon Blanc – delicious!