Mexican style fish tacos
By Ben Bartlett
A fish twist on a Mexican classic - vibrant and zesty, with light spices and a fiery sauce for those who like it spicy!
Serves
4
Ingredients
For the tacos
- 1 tbsp. paprika
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. cayenne pepper
- 1 tsp. ground cumin
- 650g cod fillet (alternatives: haddock, sea bream, gurnard)
- 1 tsp. rapeseed oil
- 50ml Sour cream
- 1 lime, cut into wedges
- 2 avocados, stoned and finely sliced
- Handful of coriander leaves
- 1 red onion, finely sliced
- ½ white cabbage, finely shredded
- 50ml Hot chilli sauce (optional)
- 12 corn tortillas
For the salsa
- 250g cherry tomatoes
- 1 red onion, finely chopped
- 1 garlic clove, finely chopped
- Zest and juice of 1 lime
- 1 tbsp. olive oil
- Sea salt and ground black pepper
Method
Stir together the tomatoes, onion, garlic, lime, oil in a bowl and season. Cover and store in the fridge
In another bowl mix the spices and sprinkle over the fish. Store in a zip-lock bag for 30 minutes
Grill the fish on a medium heat for 5 minutes per side, remove from the heat and flake into a bowl
Warm the tortillas and assemble with avocado, salsa, cabbage, fish, sour cream, coriander, chilli sauce and lime wedges.
