Chili Lime Fish Tacos

Method

1. 1

   Make the slaw

   Toss the cabbage and onion with the juice of 1 lime, ½ tsp salt and the sugar; leave for 10 minutes at room temperature, until lightly softened and evenly dressed.

2. 2

   Prepare the fish

   Pat the fish dry and cut it into strips 1.5 to 2 cm thick; keep refrigerated until ready to season.

3. 3

   Season the fish

   Mix the chilli powder, paprika, cumin and remaining 1 tsp salt, then coat all sides of the fish strips just before cooking.

4. 4

   Sear the fish

   Heat the oil in a heavy pan over medium-high heat for 1 to 2 minutes, until shimmering; cook fish in uncrowded batches for about 2 minutes per side, until browned and nearly opaque.

5. 5

   Check the fish

   Check the thickest strip in each batch with an instant-read thermometer; cook until it reaches 63°C (145°F) and flakes easily, then rest for 3 minutes.

6. 6

   Warm the tortillas

   Toast the tortillas in a dry pan over medium-high heat for about 20 seconds per side, until warm, pliable and lightly freckled; stack in a clean towel.

7. 7

   Make the lime cream

   Stir the sour cream or yoghurt with the juice of ½ lime; add water a teaspoon at a time if needed, until smooth and spoonable.

8. 8

   Prepare the lime garnish

   Cut the remaining 1½ limes into wedges with a clean knife on a clean board, ready to serve.

9. 9

   Assemble and serve

   Divide the slaw, fish and avocado among the tortillas to make 3 tacos per serving; top with lime cream and coriander, and serve with the lime wedges.

Tips

• Keep fish in a single layer and cook in batches; timing varies with strip thickness, so use the thermometer and flaking cue as the doneness guide.
• Keep warmed tortillas wrapped in a clean towel until serving.
• Cut the fish evenly so the strips cook at a similar rate.

Swaps

• Use thick yoghurt instead of sour cream.
• Use another firm white fish in place of cod or snapper.
• Mild chilli powder can replace ancho chilli powder.

Storing

Refrigerate leftover fish and slaw separately in covered containers for up to 2 days. Reheat fish gently in a pan until piping hot, and warm tortillas just before serving.