Pack in the flavour and lots of veg with this simple fish taco recipe. Poblano peppers originate in Mexico.

They’re larger and much milder than jalapeños and rather good for adding a delicate kick to this creamy sauce.

If you can’t locate a pablona pepper, you can use a large padron pepper.

Fish Tacos, Poblona Sauce, Slaw and
Watermelon Salad

Preparation Time: 30 mins; Cooking Time: 15 mins
Ingredients:

For the slaw:
1 small white cabbage, quartered
2 carrots, peeled
8 radishes
½ small red onion
4g coriander
80ml mayonnaise
½ fresh lime, juiced
3 tbsp apple cider vinegar
1 tbsp sugar

For the fish:
1 red pepper
900g white fish fillets such as cod, haddock or pollack, skin and bones removed
2 garlic cloves
½ small red onion
2 tbsp chipotle seasoning
½ cucumber, seeds removed and chopped
Salt and pepper
½ small watermelon, cut into large chunks
Olive oil
½ mango
½ fresh lime, juiced
4g coriander
½ fresh lime, juiced

For the poblano sauce:
To serve:
½ poblano pepper, roasted
16 corn tortillas, steamed
235ml sour cream
1 avocado, sliced
1 tsp garlic powder
1 tsp onion powder
1.5 tsp chipotle powder
4g coriander
½ fresh lime, juiced

Method:
To prepare the slaw, fit the food processor with the shredding blade and load the feed tube with the cabbage and shred on high, continue with the carrots, radish and red onion.

Put the shredded veg in a bowl, add the roughly chopped coriander and toss together. ln a separate bowl mix mayonnaise, the juice of half a lime, vinegar and sugar until well mixed.

Pour over the slaw and stir.

To prepare the salsa, fit the food processor with the multi-purpose blade and add the pepper, garlic and red onion, secure lid and pulse every few seconds until a chunky puree.

Add the cucumber, watermelon, mango, coriander and juice of half a lime.

Pulse briefly for a chunky texture

To prepare the poblano cream sauce, use tongs to hold the pepper over an open gas flame on the hob (or pop it under a hot grill) until the skins is black.

Peel of the skin and remove the seeds.

Fit the food processor with the multi-purpose blade and add the pepper, sour cream, garlic powder, onion powder, chipotle powder, coriander and juice of half of a lime.

Process on high until smooth

Heat grill to high heat, season fish with chipotle powder, salt and pepper, coat with olive oil.

Place fish on aluminium foil and cook approximately for three minutes each side or until the fish flakes apart.

Remove from grill and break into medium size pieces and squeeze the juice of half a lime over the fish.

To assemble the tacos, add the fish then slaw, top with avocado slices, coriander and the creamy poblano pepper sauce, serve the salsa on the side.

 

Picture: KitchenAid