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Fish tacos with fruit salsa
Serves 4-6 Starters and mains
Ingredients
- 2 heaped tbsp plain flour
- 1⁄2tsp sea salt
- 1⁄2tsp black pepper, freshly ground
- 1tsp cayenne pepper
- 1tsp chilli powder
- 1tsp dried chilli flakes
- 850g boneless, skinless cod loins or similar white meaty fish (you could also use salmon), patted dry and cut into bite-sized chunks
- vegetable oil, for coating and cooking
- 12 soft mini flour tortillas
- 150g white cabbage, shredded
- wedges of lime, to serve
- dash of Mexican hot sauce, to serve (like Cholula)
For the fruit salsa
- 1⁄4 honeydew melon, deseeded, skin removed and cubed
- 2 avocadoes, peeled, stone removed and cubed
- 2 kiwi fruits, peeled and cubed
- 100g blueberries
- 1⁄4 pineapple, skin removed, cored and cubed
- 1 red chilli, deseeded and finely chopped
- juice of 1⁄2 lime or more, to taste
- 1 handful of fresh coriander leaves, chopped
Method
Preheat your barbecue to cook directly at a medium heat (180C).
To make the fruit salsa, put all the ingredients in a bowl and mix gently but thoroughly. Taste and add more chilli, juice and/or coriander, if you like. Leave
to one side.
For the tacos, combine the flour, salt and spices on a large plate. Roll the fish pieces in the spiced flour mixture until lightly coated all over, then shake
off any excess.
Pour enough oil into a baking tray to coat the base and add the spiced flour-coated fish pieces. Shuffle them around gently so they get a bit of oil on each side, then spread out the fish chunks in the tray, so that they have space in between.
Place a large cast iron skillet directly on to the hot coals of the barbecue and splash in some oil. Add the fish and cook for 5 minutes, turning once, until very slightly crisp on the outside but still juicy in the middle. (You may find it easier to cook the fish in batches).
Warm the tortillas in a dry griddle pan. Fold the warm tacos in half ready for filling and line them up in a dish.
To assemble, put a pile of shredded cabbage on each tortilla, then top with the fish and a heap of fruit salsa. Finish off with a squeeze of lime and/or a big dash of hot sauce. Wrap and eat immediately.