Fish tacos with green jalapeño salsa & chilli cream

• swordfish500g g

  steaks or other firm white fish, cut into 3cm cubes

• zest of 2 limes↗

  and juice of 1, plus lime wedges to serve (save the other one for the salsa)

• honey↗1 tbsp tbsp
• olive oil↗1 tbsp tbsp
• garlic salt1 tsp tsp
• mild chilli powder1 tsp tsp
• ground cumin↗1 tsp tsp
• sugar↗1 tsp tsp
• warmed soft corn tortillas

  to serve

• shredded white cabbage

  to serve

• sliced radishes

  to serve

• chipolte↗

  Tabasco or other hot sauce, to serve

• small red onion↗1

  finely chopped

• juice 1 lime
• small mangoes2

  diced

• green jalapeño↗1

  chilli, finely chopped

• ground cumin↗¼ tsp
• coriandersmall handful

  chopped

• soured cream↗100g
• chipolte↗1 tbsp

  Tabasco, or other hot pepper sauce

Step-by-step instructions

1. 1

   In a shallow dish, mix the fish with the lime zest and juice, honey and olive oil. Cover and leave to marinate for 30 mins in the fridge. In a small bowl, mix together the spices and sugar with a little salt. Remove the fish, and skewer it onto wooden or metal skewers. If using wooden skewers, soak them in water for 10 mins first. Dust with the spices and seasoning. Chill until ready to cook.

2. 2

   Next, make the salsa. Put the red onion in a bowl, cover with the lime juice and let sit for 5 mins. Add the remaining salsa ingredients and season. In another bowl, mix together the ingredients for the chilli cream and season.

3. 3

   Heat the barbecue or griddle. Cook the fish for 2-3 mins each side on direct heat until grill marks appear and it feels firm. Serve the fish with warm corn tortillas, cabbage, radishes, the chilli cream, mango salsa, extra chipotle sauce, Tabasco or other hot sauce and lime wedges for squeezing over.