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White fish in goan coconut sauce, served in mini naan tacos with avocado, crunchy slaw and lime. Goa meets Mexico - it works better than it sounds.
Prep: 5 mins | Cook: 20 mins | Total: 20 mins
Serves 2-3
1 pouch Holy Cow! Goan Curry,
400g white fish fillets (cod, hake or tilapia), cut into chunks,
8 mini naans,
1 avocado, sliced,
1/4 red cabbage, finely shredded,
1 tbsp lime juice,
3 tbsp natural yoghurt,
Small bunch fresh coriander,
2 limes, cut into wedges
1. Make the slaw: Toss the shredded red cabbage with lime juice and a pinch of salt. Set aside.
2. Cook the fish: Heat olive oil in a non-stick pan. Add the fish chunks and cook for 2 minutes, turning once.
3. Add the sauce: Pour in the Holy Cow! Goan Curry sauce and gently fold through. Simmer for 3-4 minutes until the fish is cooked through. Be gentle - the fish breaks up easily.
4. Warm the naans: Warm the mini naans in a dry pan or oven for 2 minutes.
5. Build the tacos: Fill each naan with goan fish, slaw, sliced avocado. Drizzle with yoghurt and scatter with fresh coriander.
6. Serve: Squeeze over lime and eat immediately.
Tip: Prawns work brilliantly here too - reduce the simmering time to 2 minutes. Use coconut yoghurt to keep it fully dairy-free.
