- For the one-minute lime mayonnaise:
- Sea salt, a pinch
- ½ lemon, juiced
- 8 garlic cloves, roasted
- 1 large free-range egg
- 1 cup canola oil, plus 3 T
- 1 - 2 limes, zested and juiced
- For the fish tacos:
- 1 cup canola oil
- 6 wraps
- 2 x 450 g hake, fillets cut into small squares
- 2 T olive oil
- 1 T butter
- Sea salt and freshly ground black pepper, to taste
- 2 t fresh coriander
- 6 small cucumbers, sliced
- 2 grapefruit, segmented
- 4 fresh green chillies, sliced
- 2 spring onions, sliced
- Black salt, to taste
To make the mayonnaise, place the salt, lemon juice, garlic, egg (take care not to break the yolk) and canola oil into the jug of a stick blender. Lower the stick blender into the jug, making sure the basket of the blender is directly over the yolk and start blending. Once ribbons start to appear, pull the blender up to emuslify the remaining mayonnaise. Fold in the lime zest and juice to taste. Set aside.
To make the fish tacos, heat the canola oil in a saucepan. Cut 2 circles out of each wrap, then fry on both sides until golden and crisp. Drain on kitchen paper.
Heat the olive oil and butter in a nonstick pan and gently fry the fish for 1–2 minutes on each side, or until tender but cooked through. Season to taste.
To assemble the tacos, spoon 1 t lime mayo onto each taco, top with coriander, cucumber, fish, a segment or two of grapefruit, green chilli, spring onion and black salt.
Cook's note: Lime intensifies the flavour of the delicious garlicky mayo and the grapefruit segments add vibrant colour to the finished tacos.