Tacos are always a hit at my house, and with this dish, the delicious avocado sauce pulls everything together. Sometimes, I make it to serve with taco chips as a fabulous dip.
MEXICAN FISH TACOS WITH AVOCADO AND JALAPEÑO SAUCE
1 large avocado
⅓ cup packed coriander leaves, roughly chopped, plus extra to serve
¼ cup sliced jalapeños in brine, drained
1 tbsp jalapeño brine
2 tbsp lime or lemon juice
2 cloves garlic, crushed
sea salt
700g fish fillets
¼ cup Mexican spice mix (I used Culley’s)
olive oil for cooking
TO SERVE
10 x 15cm flour tortillas, warmed
250g sour cream
1 bag purchased coleslaw juice from lime wedges
