FISH TACOS WITH TOMATILLO AND AVOCADO SAUCE

Tender pieces of fish are wrapped up with crispy lettuce, creamy avocado and spicy jalapeños then drizzled with a zesty tomatillo sauce. Easy and delicious.

FISH 2 teaspoons red annatto (achiote) (see Cook’s note)

¼–½ teaspoon chilli flakes

1 teaspoon each ground cumin and finely grated orange zest

1 tablespoon each apple cider vinegar, tomato paste and olive oil

2 cloves garlic, crushed sea salt and ground pepper

350 grams firm fish fillets, cut into bite-sized pieces

TO COOK AND ASSEMBLE olive oil for cooking

4 medium flour tortillas, warmed

shredded lettuce, sliced avocado, pickled jalapeños, coriander

½ small red onion, thinly sliced and tossed with 2 tablespoons white or apple cider vinegar

Tomatillo and Avocado Sauce (see recipe below)

FISH: Stir together all the ingredients, except the fish, in a bowl and season with salt and pepper. Add the fish and toss to combine.

TO COOK AND ASSEMBLE: Heat a little oil in a sauté pan and cook the fish until golden and just cooked. Drain on kitchen towels.

Layer up the tortillas with lettuce, fish, avocado, pickled onion, jalapeños and coriander. Drizzle with the tomatillo sauce. Serve immediately. MAKES 4

COOK’S NOTE: Red annatto has a mild peppery flavour and is a spice and colouring agent extracted from the seeds of the evergreen Bixa orellana shrub. It can be found as a paste or as achiote oil at good food stores.