Fish tacos with kimchi guacamole

This recipe relies on lots of different and interesting textures to create sensory excitement for people who may have lost their sense of taste

2 ratings

40 minutes
Serves 4
1 of 5 a day

Nutrition: Per serving

Kcal456
Fat15.3g
Salt1.4g
Sugar6.3g

Recipe by: Ryan Riley | Chef

The crunchy hot coating covering the soft fish and cooling smooth silky guacamole makes these tacos super enjoyable.

This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.

Recipe for people living with cancer

Ingredients

FOR THE FISH:

6 tablespoons buttermilk
1 egg
1 teaspoon paprika
1 teaspoon garlic powder (optional)
1 teaspoon onion powder (optional)
8 x 20g pieces cod
100g panko breadcrumbs

FOR THE GUACAMOLE:

1 large ripe avocado, destoned and sliced
1 small red onion, finely diced
6 cherry tomatoes, roughly chopped
1 lime, zest and juice
Ground black pepper, to taste
3 tablespoons kimchi
Small bunch coriander, roughly chopped

TO SERVE:

8 small corn/wholemeal flour tortillas
Fresh coriander
Pink pickles (optional)

Method

Preheat the oven to 200oC/Fan 180oC.
Place the buttermilk (see below for how to make your own) and crack the egg into a large mixing bowl. Tip in the paprika and garlic and onion powder if you’re using them, and then place in the fish. You can leave it to marinate for a few hours if you wish to get the flavour of the spices through the fish; or, you can also make them straight away.
To bread the fish, place the breadcrumbs into a bowl, then using tongs or your hands, take one of the pieces of fish lightly shaking off the buttermilk and then place it into the breadcrumbs. Use your hands to cover the fish and make sure that the crumbs stick to the outside. Once the fish is fully coated, place each piece onto a clean plate ready for baking.
To cook, place the fish onto a baking tray lined with baking paper and place it into the centre of the oven for 15–20 minutes, until the breadcrumbs are lightly browned, and the fish is cooked through.
For the guacamole, mash the avocado with a fork until it is a rough texture. Mix through the onion, tomatoes, lime zest and juice, and season to taste with black pepper. Add the kimchi and the coriander, and mix well with a fork.
To serve, lightly warm your tortillas in the oven, add a couple of spoonfuls of the guacamole, your breaded fish and garnish with chopped coriander and some pink pickled onions if you are using them.

Serving suggestion: This dish is great as it is, but you can also serve with a portion of brown rice. Or how about a serving of black beans or a mixed vegetable salad – a great way of adding in an extra portion of fruit and vegetables to this recipe.

If you can’t get buttermilk, you can quickly make it at home. In a bowl, mix 5 tablespoons of milk and 1 tablespoon of lemon juice and let the mixture stand at room temperature for 10–15 minutes until slightly lumpy.