Fish Tacos

We used 8 small corn tortillas, but if you can’t find these, use 4 large ones instead.

Hands-on time 20min. Cooking time about 10min. Makes 8 small or 4 large

for the marinade * 1 jalapeno chilli, finely chopped * 1tsp sweet smoked paprika * 1tsp ground cumin * 1½tsp chipotle paste * 2tbsp olive oil * 1tsp dried oregano * 4 x 125g (4oz) cod fillets, skinless, or other firm white fish for the pickled cabbage * ¼ red cabbage, finely sliced * Juice 2 limes for the sour cream sauce * 75g (3oz) sour cream * Juice ½ lime * 2tbsp finely chopped coriander to serve * 8 small corn tortillas (or 4 large ones), warmed * 1 avocado, thinly sliced * 4 radishes, finely sliced * Lime wedges, to serve

1 Mix marinade ingredients (apart from the fish) in a non-metallic bowl. Add fish and turn to coat. Set aside to marinate briefly.

2 Mix the cabbage with the lime juice and some seasoning and set aside. Next, mix the sour cream sauce ingredients with some seasoning and also set aside.

3 Heat a large non-stick frying pan over mediumhigh heat. Fry the fish for 2-3min per side (depending on thickness), until just cooked through. Remove to a plate and carefully flake the fish.

4 Top the warmed tortillas with the pickled red cabbage, flaked fish, avocado, radishes and sour cream sauce. Serve with lime wedges, if you like.

PER SERVING (for 8 tortillas) 242cals, 15g protein, 9g fat (3g saturates), 23g carbs (3g total sugars), 2g fibre