Fish Tacos

• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• smoked paprika↗2 tsp tsp
• limes↗2
• white fish fillet↗500g g

  e.g., cod, hake, pollock or tilapia, skinless and boneless

• red cabbage↗¼
• large tomatoes↗2
• large avocados↗2
• vegetable oil↗2 tbsp tbsp
• small corn or wheat tortillas8
• coriander

  chopped

• green chili↗1

  thinly sliced, optional

• sour cream↗100g g
• chili sauce↗

  for serving

Step-by-step instructions

1. 1

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

2. 2

   Thinly slice the cabbage – you can do it by hand or with a food processor if you need a very fine shred – squeeze juice from half a lime and season with a little salt, rub the salt and lime into the cabbage and set aside. Chop the tomatoes into small pieces. Remove the avocado pit, scoop out the soft flesh and slice it, or if the avocado is very ripe, mash it in a bowl with a little lime and salt. Keep all salad ingredients separate on a board.

3. 3

   Preheat the grill to high heat. Line a tray with foil and lightly oil it, place the fish fillet on the tray, drizzle with the remaining paste from the bowl and oil again. Grill the fish for 8‑10 minutes until cooked through and slightly charred. To check doneness, gently press one piece of fillet – it should easily flake.

4. 4

   If you have a gas stove, heat the tortillas directly over the flame using tongs to get a toasted flavor. Alternatively, wrap them in foil and warm them in the oven on a rack beneath the fish.

5. 5

   For serving, spread a little sour cream on each warm tortilla, add a handful of cabbage, a few tomatoes and a few slices of avocado. Divide the fish into pieces and place generous portions into each tortilla, then sprinkle with coriander, chili and chili sauce.