Ingredients

• 1/2 kg - white fish fillet
• 2 - limes
• 1 - garlic clove, minced
• 1/4 tsp - ground cumin
• 1/4 tsp - chilli powder
• 2 tbsp - vegetable oil
• Salt for taste
• Black pepper crushed
• 1/2 - small red cabbage sliced
• 1/2 - red onion sliced
• 1/4 cup - coriander chopped
• 6 to 8 soft (6-inch) - corn tortillas
• To garnish:
• Sliced avocado (optional)
• Salsa (optional)
• creamy spread
• tomato sauce

How to Make Fish Tacos

• Place the fish in a baking dish and squeeze half a lime over it.
• Add garlic, cumin, chilli powder and 1 tbsp of oil.
• Add salt and pepper. Turn the fish in the marinade until evenly coated.
• Refrigerate and let it marinate at least 15 minutes.
• Meanwhile, make slaw and warm the tortillas.
• Mix cabbage, onion, and coriander in a large bowl. Squeeze lime half over it.
• Add remaining 1 tbsp oil and season with salt and pepper. Toss to mix.
• Taste and if necessary, add more salt and pepper. Set aside.
• Warm tortillas by heating a medium frying pan over medium-high heat.
• Add one tortilla at a time, flipping to warm both sides for 5 minutes.
• Wrap the tortillas in a clean dish cloth and set aside.
• To prepare fish:
• Brush the grates of a grill pan or outdoor grill with oil.
• Heat over medium-high until hot.
• Remove fish from the marinade and place on the grill.
• Cook for three minutes without moving until the bottom side of the fish has grill marks and it turns into white and opaque.
• Flip and grill the other side for 2-3 minutes. Transfer the fish to a plate.
• Taste the slaw again and season with more lime juice.
• Slice the remaining lime into wedges and serve with tacos.
• To prepare tacos:
• Take some of the cooked fish and place in a warm tortilla.
• Top with slaw or any optional garnishes.