b'RecipeSpicy fish tacosFish tacos are a great way to make your fish go further forTrevally, snapper or tarakihi large gatherings. are ideal fish for tacos. METHODCombine yoghurt and self-raising flour to form a soft dough. Add a little extra flour / yoghurt if dough is too sticky / firm. Separate in to 50g balls and roll into your taco sized circles. Heat a non-stick pan to a medium temperature. Place each taco into the pan and cook for about 2 minutes each side. The taco will bubble up and brown, but be sure not to burn. Repeat this process until all your dough is gone. Keep tacos warm wrapped in a tea towel (or wrapped in tin foil in a low oven) while you prepare the filling.Prepare a dressing in a large bowl by combining the mayonnaise, red onion, honey and lemon juice. Shred the cabbage and carrots with a grater and mix with the dressing to make a slaw.Rub the fish with the Wild Fennel Co. seasoning and place under a grill or in a medium-hot pan with a little oil. Cook for 3 minutes, turn the fish over and cook for a further 3 minutes. To serve, place the slaw in the centre of your soft taco. Top with fish and a sprinkle of fresh coriander, slices of red SPICY FISH TACOS chilli and a squeeze of fresh lime.FIGZFind your nearest Wild Fennel Co. stockist Youve got back in off theINGREDIENTS or shop online: www.wildfennel.co.nz300g natural unsweetened yoghurtwater with a good catch in300g self-raising flourthe fish bin, now its time500g tarakihi (or other medium to firm white fish like trevally or snapper)to prepare a fresh meal for sachet (15g) Wild Fennel Co. White the family and friends toFish Seasoningcabbageenjoy.Spice up dinner with2 carrots (peeled)this soft taco recipe using red onion (sliced thinly)100g mayonnaiseWild Fennel Cos cayenne,1 tsp honey cinnamon and allspice White1 tbsp lemon juiceTo serve: fresh lime wedges, coriander Fish Seasoning. and red chilli40FISHING IN GODZONE MAR/APR 2021'