Fish Tacos
by Love British Food Director Ben Bartlett
Ingredients
For the salsa:
250g cherry tomatoes, quartered
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
For the tacos:
1 Tbsp paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp cayenne pepper
1 tsp ground cumin
650g British cod fillet
1 tsp rapeseed oil
50mls Sour cream
1 lime, cut in wedges
2 avocados, stoned and finely sliced
Handful of coriander leaves
1 red onion, finely sliced
½ white cabbage, finely shredded
50mls Hot chilli sauce
12 corn tortillas
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
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