SPICY FISH TACOS WITH SLAW AND LIME MAYO

SERVES 4

• 10ml fish spice

• 1 clove garlic, crushed

• 20ml olive oil

• 600g kingklip or hake fillets

FOR THE SLAW

• 500ml thinly shredded red and green cabbage

• ½ red onion, thinly sliced

• 80ml chopped fresh coriander

• 1 mango, peeled and chopped (use an orange if mango is not in season)

• 1 red pepper, seeded and cut into very thin strips

FOR THE LIME MAYO

• 125ml good-quality mayonnaise

• 80ml natural yoghurt

• grated zest of 1 lime

• 15ml lime juice

• 10ml Sriracha sauce (you can use a few drops Tabasco or any other chilli sauce as a substitute)

• salt and freshly ground black pepper

• 8 corn or wheat flour tortillas

• 2 avocados, peeled and sliced

• lime wedges for serving

1. Mix together the fish spice, garlic and 5ml of the oil. Rub the spice mix over the fish fillets and drizzle with the rest of the oil. Keep aside.

2. To make the slaw: Mix the cabbage, red onion, coriander, mango and red pepper together.

3. To make the lime mayo: In another small bowl, combine the mayonnaise and yoghurt with the lime zest and juice, as well as the Sriracha sauce (if using). Mix half of this spicy mayo into the cabbage mixture and toss well.

4. Heat a griddle pan over medium heat until hot and place the fish in it. Grill each side for a few minutes, letting grill marks develop. Use a spatula to flip the fillets and cook until done. Season with salt. Break the fish into chunks using a fork and keep warm.

5. Grill the tortillas in the griddle pan, brushing them with a little oil if you prefer.

6. To serve: Assemble the tacos by dividing the fish evenly among the grilled tortillas, top with the cabbage slaw, avocado slices and drizzle with the rest of the spicy mayo.

7. Fold the tortillas in half and serve immediately with the lime wedges.