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🍽️ Jerk Fish Tacos with Cabbage Salad and Avocado Dip

621 kcal · 30 min · 4 servings

Ingredients

• 720 g haddock fillets (kitchen-ready, skinless)
• 1.5 tsp cayenne pepper
• 1 tsp cinnamon
• 1 tsp ground allspice
• 1.5 tbsp garlic powder
• 0.5 tsp dried thyme
• 4 tbsp –5 tbsp olive oil
• salt
• pepper
• 250 g white cabbage
• 250 g red cabbage
• 0.5 bunch cilantro (10 g)
• 1 garlic clove
• 1 orange (juice)
• 2 avocados
• 2 organic limes
• 80 g sour cream (10% fat)
• 8 large radicchio leaves
• 8 small whole wheat tortilla wraps

Instructions

1. 1. Rinse the fish under running water and pat it dry with kitchen paper.
2. 2. Cut the fish into diagonal strips about 1.5 centimeters wide.
3. 3. Mix cayenne pepper, cinnamon, allspice, garlic powder, and thyme in a small bowl.
4. 4. Add two tablespoons of oil, salt, and pepper to the spice mixture and stir well.
5. 5. Toss the fish strips in the seasoned oil until evenly coated.
6. 6. Place the fish strips in the dish, covered, in a cool place.
7. 7. Remove the core from the white and red cabbage and wash the heads.
8. 8. Cut the cabbage into thin strips.
9. 9. Wash the cilantro, shake it dry, and set aside a few leaves for garnish.
10. 10. Roughly chop the remaining cilantro and add it to a bowl along with the cabbage strips.
11. 11. Peel the garlic clove and press it through a garlic press into the bowl.
12. 12. Season the salad with salt and pepper.
13. 13. Stir in the orange juice and mix everything well.
14. 14. Let the cabbage salad marinate.
15. 15. Halve the avocados and remove the pits.
16. 16. Remove the flesh from the skins and chop it into coarse cubes.
17. 17. Squeeze the juice of one lime and cut the remaining lime into wedges.
18. 18. Puree the avocado finely with sour cream and the lime juice.
19. 19. Season the avocado dip with salt and pepper.
20. 20. Clean the radicchio leaves and wash them.
21. 21. Spin the leaves dry.
22. 22. Preheat the oven to 180 degrees (160 degrees with fan or gas level 2 to 3).
23. 23. Bake the tortillas in the preheated oven for 6 to 8 minutes.
24. 24. Heat the remaining oil in a large pan.
25. 25. Fry the marinated fish strips for about 2 minutes on each side over medium heat.
26. 26. Remove the cooked fish from the pan.
27. 27. Place the warmed tortillas on a platter or individual plates.
28. 28. Place one radicchio leaf on each tortilla.
29. 29. Fill the tortillas with the cabbage salad.
30. 30. Distribute the jerk fish on top of the salad.
31. 31. Drizzle the tacos with a few drops of frying oil.
32. 32. Add half a teaspoon of avocado dip to each taco.
33. 33. Garnish the tacos with the reserved cilantro leaves.
34. 34. Serve the lime wedges and the remaining avocado dip on the side.

Nutrition per serving

• kcal: 621
• Protein: 39 g · Fett/Fat: 31 g · Carbs: 44 g