FISH TACOS WITH CHIPOTLE YOGHURT & SALSA

Serves 4

4 skin-on white fish fillets (such as cod or haddock) 2tbsp apple cider vinegar Juice of 1 orange

½ a red cabbage, finely shredded

Sea salt and freshly ground black pepper

200g (7oz) natural yoghurt 1tsp chipotle paste

Juice of 1 lime, plus a few extra lime wedges for squeezing over

1 avocado, sliced

Olive oil, for frying

16 small corn tortillas

15g (½oz) coriander, leaves picked

Forthemarinade

50ml (2fl oz) olive oil Zest and juice of 1 lime 1tsp ground cumin

1tsp smoked paprika ¼tsp cayenne pepper ½tsp garlic granules

Forthesalsa

2 whole cobs of corn

A little olive oil

½ a mango, chopped

2 vine tomatoes, diced

½ a red chilli, deseeded and finely chopped

Zest and juice of 1 lime A small bunch of coriander, chopped

In a bowl, mix the ingredients for the marinade with plenty of seasoning. Add the white fish fillets and coat them well. Place the bowl in the fridge and marinate for 15 minutes.

For the salsa, place a griddle pan on a medium-high heat. Brush both corn cobs with a bit of olive oil. Cook the corn on all sides, allowing the kernels to char a little. Remove from the heat to cool. In a small bowl, mix together the other salsa ingredients.

Stand each cob upright and use a knife to shave off the corn kernels. Add the kernels to the salsa. Mix well and season.

In a bowl, mix together the apple cider vinegar and orange juice. Add the cabbage and a good pinch of salt and gently scrunch the cabbage into the dressing and set aside. This will lightly pickle and soften the cabbage. Mix the yoghurt with the chipotle paste, season with a little salt and set aside.

Squeeze the juice of 1 lime over the sliced avocado.

In a frying pan, heat a splash of olive oil. Fry the marinated fish skin-side down for roughly

2-3 minutes to allow the skin to get crispy and golden brown. Meanwhile get a small pan over a medium-high heat. When hot, add the tortillas and dry-cook for a minute on each side. Keep them warm by wrapping in a clean tea towel while you heat the rest. Flip the fillets over and cook for about a minute until the fish is cooked through. Set aside on a plate. Bring all the elements to the table for everyone to help themselves to tacos, garnished with coriander and a squeeze of lime.