CAJUN FISH TACOS WITH SLAW AND LIME CREAM

These are best made with corn tortillas. They can be hard to find in supermarkets but you can easily buy them online. If you can’t get them, use small wheat tortillas instead.

Serves four

INGREDIENTS

3 tbsp cornflour

2 tsp cumin seeds, toasted and ground

1 tsp cayenne pepper

(or other chilli powder)

4 x 175g firm white fish fillets (eg hake, cod or haddock) Olive oil, for drizzling

For the slaw

½ red cabbage, finely shredded 3 spring onions, thinly sliced 25g coriander, chopped 1 heaped tbsp soft brown sugar Zest and juice of 1 lime

For the lime cream

4 tbsp sour cream 2 tbsp mayonnaise 1 garlic clove, finely chopped Zest and juice of 1 lime

To serve

12 small soft corn tortillas Chilli sauce

2 ripe avocados, sliced

METHOD

h Begin with the slaw as its flavour will improve after one hour in the bowl. Stir together the cabbage, spring onions, most of the coriander (save some to garnish) and half the sugar. Add the zest and juice of one lime and season generously with salt and pepper. Set aside at room temperature. h To make the fish, sprinkle the cornflour onto 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 3-4cm wide. h Toss the fish pieces in the seasoned flour to coat. h It’s best to cook fish in a fish cage for easy turning and to minimise sticking. Lay the fish pieces snugly together on the fish cage ready for the grill. Fire up the barbecue ready for direct grilling. For cooking fish it’s good to have a really hot, clean grill surface so give the bars a good scrub with a wire brush when they’re hot, even if you are using a fish cage. hWhile the grill is heating, make the lime cream. In a small bowl, stir together the sour cream, mayonnaise, garlic and the zest and juice of the lime. Season with salt and pepper. h Divide the tortillas into two piles of six, wrap each in foil and set on to the grill bars to warm up for two minutes, turning them halfway. Set aside to keep warm while you cook the fish. h Generously drizzle olive oil over both sides of the fish and lay the cage onto the grill bars over the fire. Lower the lid and cook for two to three minutes on each side until lightly charred and cooked through. h To serve, spoon some slaw into the centre of each warmed tortilla and top with a few slices of avocado. Use forks to flake the fish and add a few large chunks to each tortilla. Drizzle with some of lime cream and scatter over the remaining coriander. Add chilli sauce if you like. Fold up the sides and tuck in quick!

Foolproof BBQ by Genevieve Taylor (Quadrille, £12.99), is available to order for £10.99 from books. telegraph.co.uk