Fish Tacos with Sunny Salsa
Preparation: 10 minutes
Cooking: 10 minutes
You’ll need a large frying pan.
350g skinless fillet of white fish like a sustainably sourced cod, haddock or pollack.
½ tsp paprika
½ tsp ground cumin
1 small garlic clove finely chopped
½ tsp ground oregano
For the salsa
1 red pepper, deseeded and finely diced
4 spring onions finely sliced
8 cherry tomatoes quartered
Juice and zest of 1/2 large lime
1 tsb white wine vinegar
1 tsp of sugar
2 tsp of olive oil
½ chilli, deseeded super finely chopped
Salt and pepper
4 flour tortillas
Place the fish on a plate and squeeze half a lime over it.
Mix the paprika, garlic, oregano and cumin together in a small bowl.
Sprinkle the spice mixture over the fish fillet, then season well with salt and pepper. Turn the fish in the marinade to coat it evenly. Put it in a freezer bag in the coolbox for about ten minutes.
In a separate bowl make the salsa. Combine all the salsa ingredients except the fresh coriander, mix and put to one side.
Brush a frying pan, or barbecue griddle, with some oil and get it medium hot.
Place the marinated fish in the pan or on the grill.
Let it cook without moving it for about three minutes. Carefully flip it and cook the other side for the same amount of time.
Transfer the cooked fish to a plate and gently break it up into bite sized pieces.
Pop the tortillas on warm griddle or in a dry frying pan very briefly to warm through, then place on a plate.
Layer some fish pieces and salsa on the open tortilla. Sprinkle with fresh coriander and squeeze of lime and wrap it up to eat, washed down with a cold lager and wedge of lime.