Layers of lightly spiced fresh white fish, avocado salsa and pickled red onion make these soft tacos fresh, fiery and bursting with flavour.
One of the many recipes I randomly write down on a Sunday afternoon whilst getting my fill of Good Food channel, they are a great way to treat your body and your taste buds after an indulgent weekend!
You will need:
2 x fillets of white fish (coley or seabass is good)
2 x ripe avocados
Handful of coriander (plus extra for garnishing)
1 x red onion
2 x bay leaves
1tsp black peppercorns
2 x limes
1 x orange
1 x large green chilli (finely chopped)
1 tsp cumin powder
1 tsp chilli powder
Wholemeal tortilla wraps
How to make:
Thinly slice the onion into half moons and boil with the bay leaves and peppercorns until softened.
Drain the onions and add to a bowl with the juice of the orange and one lime, add a little salt, stir and cover with a tea towel. Leave for 1 hour to marinate.
Meanwhile dice the two avocados and mix with the coriander, juice of the second lime, green chilli, a little bit of oil (vegetable or avocado oil if you have it), salt and pepper.
When the onions have turned a vivid hot pink, they are ready – squeeze out the excess liquid and place in a bowl.
Mix the cumin and chilli powder together and rub the spices onto the fish (flesh side not skin side). Smother in a little bit of vegetable oil and grill or pan fry skin side down for five minutes. Remove the skin and flake the fillets on to a plate.
Warm the tortillas in the oven and take everything to your serving table ready to layer up your tacos!
Finish with a quick squeeze of lime juice and some torn up coriander leaves.