Fish Tacos with Blueberry, Nashi Salsa and Avocado, Jalapeno Sauce

4 Serves

Ingredients
500g skinless firm white fish fillets
2 tablespoons arrowroot
1 1/2 teaspoons ground sweet paprika
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Olive oil, for cooking
12 corn tortillas
1/8 white cabbage, finely shredded

Fresh Blueberry & Nashi Salsa:
2 medium nashi pears, substitute 2 medium unripe pears if unavailable, cored & diced
2 x 125g punnet blueberries
2 large handfuls coriander leaves, finely shredded
1 large handful mint leaves, finely shredded
1 lime, juiced

Avocado & Jalapeno Sauce:
2 large avocadoes, cut in half lengthways, stone removed & flesh scooped out
1/2 small red onion, coarsely chopped
1 large handful coriander, stems & leaves
1 jalapeno, coarsely chopped – or to taste
1 clove garlic, finely chopped

1 teaspoon ground cumin
1/2 cup (125ml) freshly squeezed lime juice
1/3 cup (80ml) extra-virgin olive oil
sea salt & freshly ground black pepper

Method
To prepare the blueberry and nashi salsa: Combine nashi, blueberries, coriander and mint in a medium bowl. Add the lime juice and toss to combine. Set aside.
To prepare the creamy avocado sauce: Place the avocado, red onion, coriander, garlic and cumin in a small food processor and blend to make a thick puree. Add the lime juice and olive oil and blend until smooth. Season with salt and pepper.
Cut the fish into 1 ½cm thick strips, approximately the width of the tortillas. Combine the arrowroot, paprika, cumin and salt in a medium bowl. Add the fish and toss to coat.
Preheat a large frying pan over medium heat.
Drizzle the pan with olive oil. Cook the fish for 1 minute, on each side, or until just cooked through.
At the same time, cook the tortillas in a dry hot cast iron or non-stick pan for 10 seconds on each side, or until hot and lightly toasted. Stack and cover with a clean tea towel to keep warm.
To assemble, fill the warmed tortillas with avocado and jalapeno sauce, shredded cabbage, fish and salsa.

You've got a lot on your mind right now with Christmas; however, the roaring 20's are also fast approaching which means it's time for some trend forecasting. Don't worry, we've done the hard work for you, and all signs show that 2020 is the year of….the blueberry.

Yes, blueberries! Two of the world's biggest industry leaders have predicted blueberries to take centre stage next year.

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Pantone recently made headlines globally, announcing Classic Blue as Pantone's Colour of the Year for 2020. Blueberry notes is a distinctive feature of Classic Blue and according to Laurie Pressman, vice president of the global purveyors of colour consulting, trendspotting and analysis for Pantone Colour Institute, "Classic Blue is a vibrant yet non-aggressive and easily relatable colour, she said. "It's also among nature's anthocyanin pigments possessing antioxidant and other health-fostering benefits. Think blueberries."