September 29, 2018
Dinner, Lunch, Fish,
Vegetables, Cabbage, Onions, Mexican, Budget-Friendly, Game/Sports Day, Weeknight Meals, Food Processor, Stove Top, No Eggs more
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"From our Sunday newspaper The Sunday Times. Times are estimated. Sour Cream Dressing yields about 200ml."
To make the beans, heat a heavy-based saucepan of frying pan over medium heat and spray with oil and then add the onion and capsicum and cook for 5 minutes or until softened and then add the garlic and cumin and cook for 30 seconds or until fragrant (add 1 tablespoon water to stop from sticking.
Now add the passata and beans and mix, then crush lightly with a masher and bring to a simmer, then reduce the heat to low, cover and simmer for 5 minutes, until reduced and thick and season with pepper and set aside.
To make the slow, place all the ingredients in a bowl and toss to mix well and set aside.
To make the dressing, add the oil, onions, coriander, garlic, lime and 1 1/2 tablespoon water to a blender and blitz until finely chopped and then add the cream and blend to a puree and transfer to a bowl, cover with plastic wrap and cool in the fridge.
Preheat the oven to 180C and place the taco shells on a baking tray and bake according to the packet instructions.
Place the flour and paprika in a shallow bowl, and season with pepper and then dust the fish in the flour mix, shaking off any excess.
Heat a large non-stick, heavy-based frying pan over medium heat and spray with oil and pan-fry the fish for 6 minutes each side, until golden and just cooked through.
Add 2 tablespoons of the dressing to the slaw (thin if with boiling water, if needed) and stir well.
Place the taco shells on a board, then fill each with one-quarter of the refried beans, 1 large spoonful of the slaw and one-quarter of the fish and drizzle extra dressing over the top, then serve with the remaining slaw and dressing on the side.
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