MEXICAN FISH TACOS

Prep 35mins, inc. marinade Cook 5mins Serves 2

INGREDIENTS For the marinade • 1 tbsp natural yoghurt • Juice of half a lime • 1 fresh green chilli, deseeded and chopped • 1 clove garlic, crushed • ½ tsp each of ground turmeric, ground cumin and paprika For the tacos •1 tbsp rapeseed oil • 350g skinless cod loin, cut into 2cm pieces • ½ avocado, chopped into cubes • Squeeze of lime juice • 1 tsp dried chilli flakes • 1 gem lettuce, chopped • 1 x fresh red chilli, deseeded and finely sliced • 1 tbsp fresh coriander leaves, roughly chopped • 1 tsp olive oil • 4- 6 soft taco shells

METHOD

1 Combine the marinade ingredients, add the fish and leave for 30mins.

2 Heat a non-stick frying pan and warm the tacos (20secs each side), set aside and cover with foil.

3 In a bowl, squeeze lime juice over the avocado. Add chilli flakes then season. Arrange the lettuce, red chilli and coriander in separate bowls.

4 Fry the fish for 2mins each side. Be careful not to overcook as it can become rubbery. To serve, take a taco shell, add the avocado, crispy lettuce, a couple of pieces of fish, then the fresh chilli and coriander.