People often forget about the fillet tail because it is a small fillet but it is just the same quality. It is perfect for making these tacos as a little meat goes a long way. You can do 1 fillet tail between 2. The citrus and pickled onion cut through the richness of the meat beautifully and of course, the Sambal brings texture and heat. Make this for a special weekend treat! You won’t regret it!

Makes 4 tacos
Ingredients:
250g fillet tail, at room temperature, cut into 2.5cm slices
4 tortillas
1 large ripe avocado
1 tbsp extra virgin olive oil
2 tbsp ground nut oil
4 radishes, thinly sliced
2 lime
2 tbsp Saucy by Nina Chilli Sambal (stocked in Provenance shops, speak to the staff for availability)
2 large handfuls coriander leaves
Salt and pepper
For the pickle:
1/3 red onion, thinly sliced with a mandoline
1 tsp caster sugar
60-70ml white wine vinegar

Method:
Add the pickle ingredients into a small bowl and mix. Leave for 10mins.
Add the avocado, one spoon of olive oil, squeeze of lime to a bowl and mash together to make a guacamole.
Set a large frying pan to a high heat. Dry fillets with paper towel and season well with salt and pepper. Add the groundnut oil to the pan and let it heat for 20 secs. You might need to fry in 2 batches. Place fillets in pan and bring down the heat a little. Fry for 1.5mins on one side before turning over for another 1.5mins for medium rare. Use tongs to place on a plate, cover with tin foil and leave to rest for 8mins.
While the fillets rest, warm the tacos in a pan. Serve with guacamole on top of tacos, then slices of meat and topswith herbs, radishes, pickles, squeeze a lime and a good drizzle of Chilli Sambal.
Eat straight away!