Vis-tacos met koljandersous met Jason's Hill Sauvignon Blanc 2025

Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes

Ingredients for the Fish:

  • 500g firm white fish fillets (e.g., hake, kingklip, or cod)
  • Juice of 1 lime
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste
  • 1 tbsp olive oil

Ingredients for the Coriander Sauce:

  • 1 cup plain Greek yogurt or sour cream
  • 1/2 cup fresh coriander (cilantro) leaves
  • 1 garlic clove, minced
  • Juice of 1 lime
  • 1 tbsp olive oil
  • 1 tsp honey (optional for balance)
  • Salt and pepper, to taste

To Serve:

  • 8 small soft taco tortillas
  • 1 cup shredded red or green cabbage
  • 1 avocado, sliced
  • 1 small red onion, thinly sliced (optional)
  • Lime wedges
  • Extra coriander leaves for garnish

1. Marinate the Fish:

  • In a bowl, mix the lime juice, cumin, paprika, garlic powder, salt, and pepper.
  • Cut the fish into bite-sized strips or chunks and toss in the marinade.
  • Let it sit for 10–15 minutes while you prepare the sauce and toppings.

2. Make the Coriander Sauce:

  • In a blender or food processor, combine the yogurt (or sour cream), coriander leaves, minced garlic, lime juice, olive oil, honey (if using), salt, and pepper.
  • Blend until smooth and creamy. Adjust seasoning to taste.
  • Refrigerate until ready to use.

3. Cook the Fish:

  • Heat olive oil in a non-stick pan over medium heat.
  • Cook the fish for 2–3 minutes per side until golden and cooked through. Be gentle to avoid breaking the pieces.
  • Remove from heat and set aside.

4. Warm the Tortillas:

  • Warm tortillas in a dry pan for 30 seconds per side or microwave in a covered plate for 20 seconds.

5. Assemble the Tacos:

  • Place cabbage on each tortilla.
  • Top with cooked fish, avocado slices, onion, and a generous drizzle of coriander sauce.
  • Garnish with fresh coriander and a squeeze of lime juice.