It’s amazing how watching football can make you almost as hungry as playing it. Callum Hann’s snapper tacos will keep the game-day crowds cheering.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Snapper tacos with avocado, green apple salsa and pickled onion
Serves 4

¼ bunch coriander, stems removed and leaves picked
1 Lebanese cucumber, thinly sliced
1 celery stalk, thinly sliced
1 Granny Smith apple, finely julienned or grated
juice of a lemon
1 tbsp olive oil
2 tsp smoked paprika
2 x 150g snapper fillets
1 avocado
4 tortillas

pickled onion
1 red onion, thinly sliced
½ cup white wine or apple cider vinegar
½ cup water
2 tbsp sugar
big pinch of salt

Combine coriander stems and all the pickled onion ingredients in a small saucepan. Bring to the boil, remove from the heat and transfer onion and liquid to a bowl. Refrigerate until required.

To make the salsa, combine the coriander leaves, cucumber, celery and apple in a bowl. Squeeze over the juice of half a lemon. Stir to combine.

Heat olive oil in a large frying pan over high heat. Rub paprika and a pinch of salt over fish and cook for 2-3 minutes each side or until just cooked. Remove fish and flake with tongs. 

Meanwhile, halve the avocado and remove the seed. Roughly mash avocado and juice of half a lemon in a small bowl with a fork.

Warm tortillas in a microwave or low oven. Spread tortillas with avocado and top with flaked fish, salsa and pickled onion.

 

This recipe first appeared in the June 2018 issue of SALIFE.