Makes 12 tacos
2 avocados, quartered with skin on
1 cup Anchor Blue Top Milk
5g table salt
7g ascorbic acid
3 white flaky fish fillets, patted dry
sea salt flakes, to season
2 limes, kneaded and juiced
180g Barker’s Professional Green Tomato & Jalapeno Chutney
4 or 5 pickled chillies, finely chopped
¼ green cabbage, shredded finely
24 sprigs picked coriander
12 mini soft shell tacos, kept warm in a towel
In a smoker box lined with tin foil and a wire rack, scatter in evenly 1 cup of wood chips. Turn on heat source, cover and start to have it smoking. Place the avocado quarters onto the rack and replace the cover, continue to smoke for 2 minutes then turn off the heat source.
Peel the avocados and in a blender, blitz the flesh with the milk, salt and ascorbic acid on high speed until smooth and uniform.
Strain, then cover the surface with a piece of cling film to stop oxidation. Refrigerate.
Season both sides of the fish fillets with sea salt and lime juice. Pour a little coconut oil into a large flat-bottomed skillet and placing the presentation side down, add pressure with a fish slice for 30 seconds to
start the cooking process.
When two-thirds cooked, flip over and cook the last third.
Pour any fish juices from the skillet into a bowl and add the Barker’s Professional Green Tomato & Jalapeno Chutney.
Break up the fish into lump sized pieces and fold through the relish with the pickled chillies.
Holding a taco, spoon or pipe in the avocado, spoon next to that the fish mixture, a little of the cabbage and 2 sprigs of coriander per taco.
TIP: If you have a baguette baking tray, this helps speed the process by shaping the tacos whist you fill them.