Donal Skehan's Californian-inspired fish tacos
Donal's bringing some much needed sun to the kitchen with his Californian-inspired fish tacos. Classic Mexican spices are perfectly balanced with fresh tomato salsa all piled onto tacos - it's the ultimate Friday feast!
Fish Tacos
Serves: 4
For the salsa:250g cherry tomatoes, halved2 spring onions, trimmed and finely chopped1 garlic clove, peeled and finely choppedJuice of 1 lime1 tbsp extra virgin olive oilSea salt and ground black pepper
For the tacos:1 tbsp paprika1 tsp garlic powder1 tsp dried oregano1 tsp cayenne pepper1 tsp ground cumin650g cod fillet1 tsp sunflower oil
Accompaniments: Sour cream, to serve1 lime, cut in wedges2 avocados, stoned and finely slicedGood handful of coriander leaves1 red onion, peeled and finely sliced1/2 head white cabbage, finely shreddedHot sauce (Tabasco)Sea salt12 corn tortillas, warmed through
Method
1. To make the salsa, mix together the ingredients in a serving bowl and set aside.
2. Heat a barbecue or griddle pan to a medium-high heat. Combine the paprika, garlic powder, oregano, cayenne pepper and ground cumin in a bowl. Dust the fish fillet with the spice mix. Brush the grill with the oil and cook the fish for 4–5 minutes on either side until cooked through.
3. While the fish cooks, prepare the accompaniments for the fish by arranging the sour cream, lime wedges, avocado slices, coriander leaves, red onion and cabbage in serving bowls. Squeeze a little lime over the avocado and set everything aside on a large serving platter with a little bottle of Tabasco.
4. Carefully remove the fish from the pan and break it apart with a fork. Place the flakes in a serving bowl and season with sea salt to taste. Sprinkle it with coriander leaves.
5. Add the warm tortillas to the serving platter and assemble little bits of everything in the tortillas. Wrap up and enjoy!