"Nice alternative": Two Raw Sisters' Polenta Crusted Fish Tacos

Rosa Flanagan of Two Raw Sisters is dishing up a delicious recipe for Polenta Crusted Fish Tacos.

Serves: 4 (3 tacos per person) 

Time: 30 minutes  

Ingredients 

• ~500g fresh fish 
• 1 cup polenta  
• 1 tsp chilli flakes  
• 1 tsp sea salt  
• 1 egg, whisked  
• Oil, for cooking  

Tomato Salsa 

• 200g cherry tomatoes, cut in half or quarters  
• ½ cup coriander, chopped  
• 2 cloves garlic, crushed and finely chopped  
• 2 tbsp extra virgin olive oil 
  1/2 tsp sea salt  
• ½ tsp black pepper  

Guacamole 

• 2 avocados  
• 1 lemon, juiced  
• 1 tsp sea salt  
• ½ cup coriander, chopped  

To Serve 

• ~12 tacos- we recommend using Tio Pablo- Authentic Corn Tortillas 
• 1 small head of cos lettuce  
• 2 lemons, cut into quarters
• Aioli, homemade or store brought  

Method 

1. Add the polenta, chilli flakes, and salt to a bowl and mix together.  
2. Cut your fresh fish of choice into individual pieces.  
3. Dip each piece of fish in the whisked egg and then coat in the polenta. Then place on a plate. Continue this process with each piece of fish.  
4. Heat a pan up over a medium heat and add some oil. Place the fish pieces into a pan and cook on either side for ~3-4 minutes, until the outside turns golden and crispy.  
5. Once cooked, remove each piece from the pan and place on a plate. Continue this process until all fish pieces are cooked.  
6. For the tomato salsa, add all of the ingredients to a mixing bowl and mix to combine. Set aside.  
7. For the guacamole, add your avocado to a mixing bowl and lightly smash. Add the remaining ingredients and mix to combine. Set aside.  
8. Heat another pan over a medium-high heat. Add your tortillas, one at a time. Heat for ~30 seconds on each side. Place and cover in a clean tea towel. Continue, until all tortillas are heated.  
9. To assemble your tortillas, add some cos lettuce, followed by a generous dollop of guacamole, a piece or two of fish, then topped with the tomato salsa. Squeeze over some lemon juice and lastly dollop on the aioli. 

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