Phil O’Neil is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Fish tacos (recipe courtesy tast.com.au)

Ingredients (18)
 1/4 red cabbage, finely shredded
 1 tbsp extra virgin olive oil
 1 1/2 tbsp lemon juice or lime juice
 2 cobs corn, husks and silks removed
 60ml (1/4 cup) olive oil or rice bran oil
 1 avocado, mashed
 1 French shallot, finely chopped
 1 tbsp fresh coriander leaves, chopped
 3 tbsp White Plain Flour
 1 tsp ground coriander
 1/2 tsp cayenne pepper
 400g white fish fillets, cut into strips
 4 flour tortillas, warmed through
 1 tbsp Sour Cream
 Fresh coriander leaves, to serve
 Thinly sliced fresh jalapeno chilli, to serve (optional)
 Lime cheeks, to serve
 Hot chilli sauce, to serve

Method
Step 1 Mix the cabbage, extra virgin olive oil and 1 tbs of the lemon or lime juice in a
bowl until well combined. Play Unmute Ad Current Time 0:04 Fullscreen Your video
will play after the ad The easy way to zest, juice and segment lemons, limes and
oranges.
Step 2 Cook the corn in a steamer set over a saucepan of simmering water for 10
minutes or until just tender. corn-3
Step 3 Preheat a barbecue plate or large frying pan over medium-high heat. Brush
the corn with 1 tsp of the olive oil. Add the corn and cook, turning occasionally, for
10 minutes or until charred. Remove the kernels from the cob. corn-2
Step 4 Combine the avocado, shallot, coriander and remaining lemon or lime juice in
a bowl. taco-2
Step 5 Combine the flour, ground coriander and cayenne pepper in a large shallow
bowl. Turn the fish in the flour mixture to coat. Heat the remaining olive oil in a large

frying pan over medium-high heat. Add the fish and cook for 2 minutes each side or
until golden and cooked through. Drain on paper towel. fish-crumb
Step 6 Divide the tortillas among plates. Top with the cabbage mixture, corn, fish,
avocado, sour cream, coriander and chilli, if desired. Serve with the lime cheeks and
chilli sauce.

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