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

1. Stir together the tomatoes, onion, garlic, lime, oil in a bowl and season. Cover and store in the fridge
2. In another bowl mix the spices and sprinkle over the fish. Store in a zip-lock bag for 30 minutes
3. Grill the fish on a medium heat for 5 minutes per side, remove from the heat and flake into a bowl
4. Warm the tortillas and assemble with avocado, salsa, cabbage, fish, sour cream, coriander, chilli sauce and lime wedges