Ingredients
Serves 4Marinated fish:
500gr flathead tails
1 tbsp Sumac
¼ cup olive oil
2 tbsp lime juice
2 tbsp each of coriander and continental parsley, chopped
½ tsp ground cumin
Burrito wrappers or taco shells (as desired)
Salsa:
1 avocado - peeled, pitted, and diced
4 ripe tomatoes, diced
1 red chilli, seeded and finely chopped
1 tbsp coriander, chopped
1 cloves garlic, finely chopped minced
Pinch sea salt
1 lime, juiced
4 purple shallots, finely chopped
3 tbsp tiny salted capers, rinsed, dried
145 ml olive oil
Method
Heat 100ml of olive oil in a small saucepan or frypan until almost smoking. Add dried capers and fry very briefly until capers burst open. Remove immediately and drain well. Set 1 tbsp aside for garnishing.
Combine all ingredients for the marinated fish and stir well to combine. Set aside while preparing other ingredients (no longer than 30 minutes). Drain well and place on a lined baking tray. Cook in a hot oven (220°C) for 4-6 minutes or until fish flakes easily. Cool.
Combine all salsa ingredients except capers and stir well to combine. Set aside to allow flavours to develop. Add 2 tablespoons of fried capers just before serving.
To assemble: Place all components of the meal on the table and allow everyone to assemble themselves. Take one taco, lay one piece of flathead on the bottom and top with salsa. Sprinkle with reserved capers. Alternatively, use soft burrito wrappers and do the same thing. Fold in each end and wrap up. Eat immediately.
Notes:
Leave the capers and chilli out the salsa and the cumin out of the fish if you think your children won’t like them.