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Fish tacos

 

Method 1

Ingredients

1 tsp ground cumin

1 tsp ground coriander

2 tsp smoked paprika

2 limes

500g white fish fillets, such as cod, haddock, pollack or tilapia, skin and bones removed

¼ red cabbage

2 large tomatoes

2 large avocados

2 tbsp vegetable oil

8 small corn or wheat tortilla wraps

small bunch coriander, chopped

1 green chilli, finely sliced, optional

100g soured cream

chilli sauce, to serve

STEP 1

Combine the cumin, coriander, paprika and a generous pinch of salt in a large bowl, add the juice from 1 lime and mix well. Toss the fish fillets in the spiced lime paste and set aside while you prepare the salad.

STEP 2

Finely slice the cabbage – you can do this by hand or in a food processor if you want it really fine – squeeze over the juice from half a lime and season with a little salt, scrunch the salt and lime into the cabbage and set aside. Chop the tomatoes into small pieces. Stone the avocado, scoop out the soft inside and slice, or if it’s a very ripe avocado you may want to mash it in a bowl with a little lime and salt. Keep all the salad ingredients separate on a board.

STEP 3

Heat the grill to high. Line a baking tray with foil and brush with a little oil, place the fish fillets on the tray, pour over any paste from the bowl and brush with a little more oil. Cook the fish close to the grill for 8-10 mins until the fish is cooked and starting to scorch in places, to check its cooked, gently push one of the fillets, it should easily flake when cooked.

STEP 4

If you have a gas hob, warm the tortillas directly over the flames with a pair of tongs for a charred finish. Alternatively, wrap in foil and warm in the oven on the shelf beneath the fish.

STEP 5

To serve, spread a little soured cream over each warm tortilla, top with a handful of cabbage, some tomatoes and a few slices of avocado. Flake the fish and add a few big chunks to each tortilla then top with coriander, chilli and chilli sauce.

Method 2

Ingredients:
- 1 pound of white fish fillets (such as tilapia or cod)
- 1/4 cup of lime juice
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 cup of shredded cabbage
- 1/2 cup of diced tomatoes
- 1/4 cup of chopped cilantro
- 1/4 cup of diced red onion
- Optional toppings: avocado slices, sour cream, hot sauce

Instructions:
1. In a small bowl, mix together the lime juice, chili powder, cumin, garlic powder, salt, and pepper. 
2. Rub the spice mixture all over the fish fillets and let them marinate for at least 15 minutes.
3. Heat a pan over medium-high heat and cook the fish fillets for about 3-4 minutes per side, or until they are cooked through.
4. Remove the fish from the pan and flake it into bite-sized pieces.
5. Warm the tortillas in the pan or microwave.
6. Assemble the tacos by placing some fish on each tortilla, topping with shredded cabbage, diced tomatoes, cilantro, red onion, and any optional toppings you desire.
7. Serve the fish tacos hot and enjoy!



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