Fish Tacos

Serves 4

10 flour or corn tortillas

For the fish marinade
2 - 3 firm white fish fillets (I used frozen beer-battered fish)
1 tbsp olive oil
¼ cup fresh lime juice
Pinch of salt
2 tbsp chopped coriander
1 tsp mild chilli powder

For the cabbage salad
1/2 red onion, thinly sliced
¼ cup coriander, coarsely chopped
2 cups freshly shredded purple cabbage

For the bajar sauce
1/3 cup plain yogurt
½ tsp mild chilli powder (or to taste)
1 tbsp lime juice
Pinch of salt

For the chipotle salsa fresca
1 cup chopped red tomatoes
½ cup chopped red onion
½ cup chopped coriander
Juice of 1/2 lime
Pinch of cumin
Sea salt

Place the fish fillets in a large, shallow dish and brush with olive oil. Pour over lime juice, a sprinkle of salt, chopped coriander and half the chilli powder. Allow the marinade to infuse the fish for 30 minutes - 2 hours in the fridge. In the meantime, toss the cabbage salad ingredients together.

For the salsa 
Mix the chopped tomato, onion, chilli, garlic and coriander together in bowl. Drizzle with lime juice. Add pinch of cumin and some sea salt and stir through. Set aside.

For the bajar sauce
In a small bowl, mix together - yoghurt, chilli powder, lime juice and salt.

Preheat a grill or barbeque to medium-low. On a very clean grate brush the grill with oil and place the fish seasoning side down to cook. Sprinkle the rest of the chilli on the top side of the fish and cook for about 2-3 minutes per side or until the fish is cooked through.

Remove the fish to a clean platter, allow it to rest 10 minutes and then slice into thick strips. Heat the tortillas.

To serve
For each taco, place a warm tortilla on a plate, add a few chunks of fish, drizzle with the Bajar sauce, and add a handful of salsa and cabbage salad.

Make a small fold along the bottom edge of the tortilla and close from both sides, creating a little parcel that won’t drip out the bottom.