Dill & Jalapeño Snapper Crunch Tacos

INGREDIENTS

Jalapeño Tartare:

• ¼ cup sliced jalapeños, very finely chopped

• ¼ cup dill pickles, very finely chopped

• 2 Tbsp fresh dill

• 1 garlic clove, minced

• ¼ cup Greek yoghurt

• ¼ cup mayo

• Zest of ½ lemon + 1 tsp lemon juice

• ½ tsp sugar

• Salt to taste

Snapper:

• 600g snapper, cut into 4–5cm pieces

• 1 Tbsp flour

• Salt

• Juice of ½ lemon

• 2 Tbsp chopped dill

• 1 green chilli, thinly sliced

• 1 spring onion, green part only

• Oil for frying

To Serve:

• 2 avocados

• Lemon juice and salt (for avocado)

• ¼ green cabbage, shaved

• Small tortillas

• ~100g sea salt kettle chips

• Extra lemon wedges

METHOD

Jalapeño Tartare:

1. Mix all tartare ingredients together

2. Season to taste

3. Chill until ready to serve

Snapper:

1. Season fish pieces with salt

2. Toss with flour to coat

3. Pan-fry in hot oil until golden and cooked through

4. Finish with lemon juice, dill, chilli, spring onion, and a drizzle of olive oil

To Serve:

1. Warm the tortillas

2. Smash avocados with lemon juice and salt

3. Fill each tortilla with smashed avocado, shaved cabbage, fried snapper, crushed kettle chips, and jalapeño tartare

4. Serve with extra lemon wedges