Salt & Pepper Fish Stick Tacos Recipe

Ingredients

• 800 g thick white fish fillets
• 1 teaspoon salt flakes
• ½ teaspoon ground white pepper
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon smoked paprika
• 1 tablespoon cornflour
• 1 small red apple, shaved or cut in fine julienne
• 1 baby fennel bulb, shredded
• 40 g baby rocket
• 65 g silverbeet leaves, stalks trimmed, finely shredded
• 1 lemon juice and zest
• 3 tablespoons garlic aioli
• 16 mini soft tortillas, warmed
• Lemon thyme leaves, to serve (optional)

1. Cut fish into 2–3 cm thick strips, about 12 cm in length. Combine the salt, pepper, paprika and the cornflour in a small bowl; mix well. Place fish in a single layer on a baking tray. Sprinkle pepper mixture over the fish. Toss lightly to coat. Thread each piece of fish onto a soaked skewer.
2. Preheat a grill to high. Place the fish skewers onto a lightly greased grill tray. Spray with olive oil. Cook under the preheated grill for 2–3 minutes each side, or until golden and cooked through.
3. Meanwhile, combine apple, fennel, rocket and silverbeet in a bowl. Add 1 tablespoon of lemon juice, to taste, and mix well. Combine the garlic aioli and lemon zest in a separate bowl. Mix dressing well.
4. To serve, place slaw on each tortilla, top with a fish stick and a spoonful of aioli. Serve scattered with thyme leaves, if using.