Fish tacos are a Californian classic, taking inspiration from wonderful Mexican heat and spice. They make a truly different feast to serve for friends. If you don’t want to fire up the barbecue, the fish can easily be cooked on the griddle pan.
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For the salsa:
250 grams cherry tomatoes, halved
2 spring onions, trimmed and finely chopped
1 garlic clove, peeled and finely chopped
Juice of 1 lime
1 tbsp extra virgin 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
650 grams cod fillet
1 tsp sunflower oil
Sour cream to serve
1 lime cut in wedges
2 avocados, stoned and finely sliced
Good handful of coriander leaves
1 red onion, peeled and finely sliced
1/2 head white cabbage, finely shredded
Tabasco sauce
Sea salt
12 corn tortillas, warmed through
Medium Mixing bowl x 2
Barbecue or griddle pan
Serving bowl/platter
Pastry brush