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

Method:

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

Recipe courtesy of Sify Bawarchi