Crisp and soft tacos with apple slaw recipe

As long-term cruisers, we’re sharing what we know about fishing, spearing, foraging, growing fresh food and cooking aboard in our recipe book The Hunter and The Gatherer. This dish is for all those times when lettuce is a delicious, distant memory, but you absolutely crave some crunch.

Feeds 3-4, prep 20 mins, cook 10 mins

• 300g firm white fish
• ⅓ cup plain flour or rice flour
• 1 tbsp ground cumin
• Salt and pepper
• 2 tbsp coconut or peanut oil
• 8 mini tortillas
• Lime wedges
• Coriander (cilantro) sprigs
  
  CHILLI AVOCADO SALSA
  
  
• ½ ripe avocado, finely chopped
• ½ red chilli, finely chopped
• 1 tbsp lime juice
  
  APPLE SLAW
  
  
• 1 cup finely shredded green cabbage
• ½ green (or any) apple, julienned
• 1 spring onion (scallion), finely sliced
• ¼ cup chopped fresh coriander leaves (optional)
• 1 tbsp mayonnaise
• 1 tsp lime juice

Apple slaw: combine the cabbage, apple, spring onion and coriander in a mixing bowl. Mix the mayonnaise and lime juice in a small glass jar and shake well. Season with salt and pepper, then pour the dressing over the apple slaw and toss well. Refrigerate until ready to eat.

Fish: slice the fish across the fillet into pieces about 1.5cm (½in) thick. Combine the flour and ground cumin in a dish, season with salt and pepper and toss in the fish to coat well.

Salsa: combine the avocado, chopped chilli and lime juice. Set aside.

To serve: warm the tortillas in a lightly oiled pan or barbecue plate, or char over a flame. Fill with apple slaw, fried fish and a dollop of chilli avocado salsa. Serve with extra coriander sprigs, if you have them, and lime wedges.