Tandoori Fish Tacos
- 1 pack of The Spice Tailor Classic Tandoori Marinade Kit
- 250g white fish, cut into goujons (large fat strips)
- ¼ of an iceberg lettuce head, shredded
- ½ red onion, finely sliced
- 3 large radishes, thinly sliced
- 1 small avocado, sliced
- 2 good tbsp sour cream
- 6 small corn or flour tortillas
- Salt and pepper to taste
- Oil for greasing and extra for cooking the “tacos” (or parathas) if you like
- Preheat the grill setting in the oven to 200°C.
- Marinate the fish in the tandoori marinade for 30 minutes if you have time.
- Mix half the sour cream with the mint chutni, season to taste and set aside.
- Place the fish on a lightly oiled baking tray and place onto the top shelf and grill for 3-5 minutes until lightly charred and cooked through.
- Remove from the oven and sprinkle over a few pinches of the speedy spice seasoning.
- Meanwhile, heat the tortillas in a lightly-oiled frying pan and cook until golden on each side.
- Build the 'tacos' with the tandoori fish, creamy mint chutney, lettuce, red onion, radishes, avocado and the rest of the sour cream.
- 1 pack of The Spice Tailor Classic Tandoori Marinade Kit
- 250g white fish, cut into goujons (large fat strips)
- ¼ of an iceberg lettuce head, shredded
- ½ red onion, finely sliced
- 3 large radishes, thinly sliced
- 1 small avocado, sliced
- 2 good tbsp sour cream
- 6 small corn or flour tortillas
- Salt and pepper to taste
- Oil for greasing and extra for cooking the “tacos” (or parathas) if you like
- Preheat the grill setting in the oven to 200°C.
- Marinate the fish in the tandoori marinade for 30 minutes if you have time.
- Mix half the sour cream with the mint chutni, season to taste and set aside.
- Place the fish on a lightly oiled baking tray and place onto the top shelf and grill for 3-5 minutes until lightly charred and cooked through.
- Remove from the oven and sprinkle over a few pinches of the speedy spice seasoning.
- Meanwhile, heat the tortillas in a lightly-oiled frying pan and cook until golden on each side.
- Build the 'tacos' with the tandoori fish, creamy mint chutney, lettuce, red onion, radishes, avocado and the rest of the sour cream.