CAJUN FISH TACOS WITH LIME CREAM

Serves 4

3 tbsp cornflour

2 tsp cumin seeds, toasted and ground

1 tsp cayenne pepper

4 x 175g firm white fish fillets

For the slaw:

red cabbage, finely shredded 3 spring onions, thinly sliced 25g coriander, chopped

1 heaped tbsp soft brown sugar Zest and juice of 1 lime

Sea salt and freshly ground black pepper

For the lime cream:

4 tbsp sour cream

2 tbsp mayonnaise

1 garlic clove, finely chopped Zest and juice of 1 lime

2 tbsp olive oil, plus extra to drizzle

To serve:

12 small soft corn tortillas Chilli sauce (optional)

2 ripe avocados, sliced

1 To make the slaw, stir together the cabbage, spring onions, most of the coriander and half the sugar. Add the lime and season. Set aside.

2 Sprinkle the cornflour on to a large plate and stir in the cumin, cayenne and the remaining sugar. Season well with salt and pepper. Cut the fish fillets into chunky strips and coat in the flour. Lay the fish pieces snugly together in a fish cage ready for the grill. Fire up the barbecue ready for direct cooking (see expert tips, right). It’s good to have a really hot, clean grill surface, so scrub the hot bars with a wire brush.

3 While the grill is heating, make the lime cream. Stir together the sour cream, mayonnaise, garlic and the zest and juice of the lime. Season.

4 Divide the tortillas into two piles of 6, wrap each in foil and set on to the grill bars to warm up for 2 minutes, turning them halfway. Set aside.

5 Drizzle olive oil over both sides of the fish and lay the cage on to the grill bars over the fire. Lower the lid, cook for 2-3 minutes on each side.

6 To serve, spoon some slaw into the centre of each warmed tortilla and top with a few slices of avocado. Flake the fish and add a few large chunks to each tortilla. Drizzle with lime cream and scatter over coriander. Add chilli sauce. Fold up the sides and tuck in quick!