Grilled Kingfish Tacos

• 300g spencer gulf kingfish fillets, skin off
• 3 tbsp Rio Vista nothing but olives olive oil
• Flake salt, fresh ground black pepper
• 2 tbsp Rio Vista chili oil
• 1 punnet Perfection Fresh Baby Qukes, sliced into thin rounds
• 1 punnet Perfection Fresh MIX-A-MATO tomatoes, cut in quaters
• Large handful coriander leaves, roughly chopped
• 12 x 4.5 inch tortillas
• ½ bambino cabbage, finely sliced
• 3 limes

#cookware #ingenio #entertaining #weeknightdinner #quickandeasy

1. Preheat a Tefal non-stick grill pan over a high heat.

2. Drizzle 1 tbsp of olive oil over the kingfish and season with salt and pepper.

3. 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.

4. Meanwhile, combine the Baby Qukes, tomatoes and coriander in a bowl, season with salt and pepper, drizzle with the remaining olive oil and juice of 1 lime.

5. Slice the kingfish 5mm thick and set aside.

6. 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.