Grilled Kingfish Tacos W Baby Qukes Mix-A-Mato Tomatoes & Bambino Cabbage

Grilled Kingfish Tacos W Baby Qukes Mix-A-Mato Tomatoes & Bambino Cabbage

Serve this delicious kingfish with lime wedges for a burst of citrusy flavour.

CHEF

Jason Roberts

Tom Watson

cuisine

Fusion

social

Jason Roberts

Tom Watson

cooperated brands

Rio Vista

TEFAL
Perfection Fresh

Grilled Kingfish Tacos W Baby Qukes Mix-A-Mato Tomatoes & Bambino Cabbage

Grilled Kingfish Tacos W Baby Qukes Mix-A-Mato Tomatoes & Bambino Cabbage

Full Recipe In details

Ingredients

  • 300g Spencer Gulf kingfish fillets, skin off
  • 3 tbsp Rio Vista Olive Oil
  • Flake salt, fresh ground black pepper
  • 2 tbsp Rio Vista Chilli Olive Oil
  • 1 punnet or Perfection Fresh Baby Qukes®, sliced into thin rounds
  • 1 punnet Perfection Fresh Mix-A-Mato tomatoes, cut in quarters
  • Large handful of coriander leaves, roughly chopped
  • 2 avocados
  • 12 x 4.5 inch tortillas
  • ½ Bambino® Cabbage, finely sliced
  • 3 limes

Methods

  • Preheat a TEFAL non-stick grill pan over a high heat
  • Drizzle 1 tbsp of olive oil over the kingfish and season with salt and pepper.
  • Sear in the hot grill pan for 2 minutes each side then place onto a plate to rest for 5 minutes. While the fish rests, drizzle with the chili oil to marinate.
  • Meanwhile, combine the Baby Qukes, Mix-A-Mato and coriander in a bowl, season with salt and pepper, drizzle with the remaining olive oil and juice of 1 lime.
  • Slice the kingfish 5mm thick and set aside.
  • Quickly rewarm the tortillas over the grill pan for 10 seconds each side. Top with some Bambino cabbage, some kingfish and a generous spoon of the Baby Qukes and tomatoes. Serve with the remaining limes, cut into wedges to squeeze.

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