Fish Tacos

1 bunch fresh coriander
1 tsp SIDS SMOKEY BBQ RUB
4 tbsp lime juice
2 tbsp water
1 tsp red chilli, fine diced
1 large avocado, diced
SIDS SALT & PEPPER to taste
½ bunch radishes, trimmed & thin sliced
½ cup sliced spring onion
2 tbsp jalapeno chillies, diced
500 g skinless white fish fillets
4 tbsp rice bran oil
Juice of ½ lemon
8 soft tortillas, toasted
4 tbsp sour cream

For the avocado salsa verde: pulse the SIDS SMOKEY BBQ RUB, fresh coriander, 2 tbsp lime juice, 2 tbsp rice bran oil and water to a rough paste in a food processor. Season with SIDS SALT & PEPPER, stir in the diced chilli and avocado. Refrigerate until needed.
Radish Salad: in a small bowl, mix together 2 tbsp lime juice, 1 tbsp olive oil, radishes, spring onions and jalapeno. Season with SIDS SALT & PEPPER.
Place white fish fillets into a saucepan, along with 2 tbsp rice bran oil and lemon juice. Season with SIDS SALT & PEPPER and cover. Cook very gently for 12 minutes until fish is completely cooked.
When ready to eat, quickly toast soft tortillas in your toaster.
To assemble, fill tortillas with fish and radish salad. Top with avocado salsa verde and a dollop of sour cream. Fold and enjoy.
Recipe inspired by Annabelle White.
History: The taco predates the arrival of Europeans in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. It is not clear why the Spanish used their word, "taco", to describe this indigenous food.