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Ingredients
Method
- 500g firm white fish fillets
- 8 small corn tortillas
- 1/2 cup sour cream
- 1 lime, zested and juiced
- 1 cup shredded cabbage
- 1/2 cup coriander leaves
- 1 tsp ground cumin
- Olive oil, salt
- Rub fish with olive oil, cumin, salt and half the lime juice, then grill for 3 to 4 minutes each side until cooked through and flaking.
- Mix sour cream with remaining lime juice and zest to make the lime crema.
- Warm tortillas, flake in the grilled fish, and top with shredded cabbage, coriander and a generous drizzle of lime crema.
30 mins
4 serving
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