Prep Time:  10 minutes        |        Cook Time:  25 minutes       |        Serves:  8     

Ingredients

• 4 Ocean Royale Cafe Series crumbed southern blue whiting fillets
• 150g Bellino tomatoes, diced
  
• ½ small red onion, finely diced
• ½ cup coriander leaves, chopped, plus extra to serve
  
• ½ fresh green chilli, chopped (optional)
• Juice of 1 lime
  
• 200g white cabbage, finely shredded
• 75g Farmdale sour cream
  
• 8 El Tora soft tacos
• 1 avocado, sliced
  
• Lime wedges, to serve

METHOD:

1. Cook the whiting according to packet instructions.
2. Meanwhile, make the pico de gallo by placing the tomato, onion, coriander and chilli (if using) into a small bowl. Add lime juice and salt to taste, then stir to combine. Set aside.
3. Place sour cream into a small bowl and whisk with a little water to get a drizzling consistency. Set aside.  
4. Heat a chargrill or frying pan to high and cook the soft tacos for 30 seconds each side, or until lightly charred.
5. Place onto a board and top each soft taco with some cabbage. Cut the fish in half lengthways and place one half onto each taco. Add sliced avocado and top with a good spoonful of pico de gallo.
6. Drizzle with sour cream and serve with lime wedges and extra coriander leaves.

Optional: You can use soft or hard shell tacos.

Tip: For an extra hot kick, serve with a drizzle of chilli sauce.