Indo Mexican Fish Tacos

Ingredients-

• ½ pound fish fillet- I used haddock

For the marinade-

• 1 clove of garlic, peeled and grated
• ½ teaspoon turmeric powder
• 1 teaspoon chili powder ( or to taste)
• Juice of ½ lime
• 1 teaspoon olive oil
• Sea salt to taste

For the cabbage slaw-

• ½ cup green cabbage, sliced thin
• ½ cup red cabbage, sliced thin
• ½ teaspoon cumin seed powder
• ½ teaspoon Mexican Tajin powder
• ½ teaspoon honey
• Juice of ½ lime

• 1 ½ teaspoons oil for the grill pan
• 1 cup corn tortilla chips, crushed fine
• Avocado Chutney sauce
• Corn tortillas
• lime wedges and cilantro leaves to serve

To make the Indo Mexican Fish Tacos-

1. Wash the fish fillet in cold water and pat it dry. Combine all ingredients for the marinade in a bowl or plastic bag. Add the fish fillet, cover/ close and set aside for a minimum of 30 minutes or up to 12 hours in the refrigerator.
2. Meanwhile, slice the cabbages thin and combine it with all the ingredients for the slaw. Toss and set aside.
3. Prepare the avocado chutney sauce. You will need about ½ of the recipe given here.
4. Heat the oil on a grill pan over medium heat. Remove the fish from the marinade, dredge it in the crushed corn chips, and put it on the grill pan. Grill for about 2 to 3 minutes on each side, depending on the thickness of your fillet. Fish is done when it flakes easily. Remove from pan and separate in chunks lightly, with a fork.
5. Grill or warm the tortillas, add the crispy fish, cabbage slaw and drizzle the avocado chutney sauce over it. Top with the cilantro leaves and serve with a wedge of lime.
6. Enjoy warm, scrumptious, crispy yet figure friendly fish tacos!