Ingredients Jump to Instructions ↓

  1. For the Marinade:

  2. 4 tablespoons extra-virgin olive oil

  3. 2 tablespoons distilled malt vinegar

  4. 1 1/2 teaspoons honey

  5. 2 cloves garlic, finely chopped

  6. 1/2 teaspoon cumin

  7. 1/2 teaspoon chilli powder

  8. 1 teaspoon fish seasoning

  9. 1/2 teaspoon ground black pepper

  10. 1 teaspoon hot pepper sauce or to taste

  11. 450g tilapia fillets, cut into chunks

  12. For the Dressing:

  13. 225ml half fat soured cream

  14. 125ml adobo sauce from tinned chipotle chilli peppers

  15. 2 tablespoons fresh lime juice

  16. 2 teaspoons grated lime zest

  17. 1/4 teaspoon ground cumin

  18. 1/4 teaspoon chilli powder

  19. 1/2 teaspoon fish seasoning

  20. salt and pepper to taste

  21. For the Toppings:

  22. 285g tortillas

  23. 3 ripe tomatoes, seeded and diced

  24. 1 bunch coriander, chopped

  25. 1 small head cabbage, cored and finely chopped

  26. 2 limes, cut in wedges

Instructions Jump to Ingredients ↑

  1. To make the marinade: Whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chilli powder, fish seasoning, black pepper and hot sauce in a bowl until blended. Place the tilapia in a shallow dish and pour the marinade over the fish. Cover and refrigerate 6 to 8 hours.

  2. To make the dressing: Combine the soured cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chilli powder, fish seasoning, salt and pepper. Cover and refrigerate until needed.

  3. Preheat a barbecue for high heat and lightly oil cooking grate. Set cooking grate 10cm from the heat.

  4. Remove fish from marinade, drain off any excess and discard marinade. Grill fish, turning once for 9 minutes or until easily flaked with a fork.

  5. To assemble: Place fish in the centre of tortillas with a little of the tomatoes, coriander and cabbage; drizzle with dressing. Roll up tortillas around fillings and garnish with lime wedges.


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