Get in the fiesta spirit with this Cinco De Mayo recipe
- 4 skinless fillets of firm white fish, such as hake or haddock
- 1 teaspoon coriander
- 1/2 teaspoon paprika
- 1 garlic clove, peeled and finely grated or minced
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 tablespoon cooking oil
- 8 soft corn tortillas
- 1 x 198g/7oz tin sweetcorn, drained
- 1 fresh red chilli, finely diced (de-seed if you don’t like too much heat)
- 3 tbsp chopped fresh coriander
- salt, to taste
Preheat oven to 400F.
For the corn relish, put the canned sweetcorn into a bowl. Add the chilli to the sweetcorn, along with the chopped coriander and some salt to taste. Give it all a good stir, and set aside.
Cut the fish fillets in half lengthways, so you have long fingers, and arrange in a shallow roasting tin. Mix together the cumin, paprika and salt, and sprinkle over the fish fillets. Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 8–10 minutes, depending on the thickness of your fillets. Check to see if the fish is cooked through (though only just) before taking out of the oven.
Warm up tortillas according to package instructions and assemble your tacos. Fill with fish, salsa, and top with avocado and a squeeze of lime juice if desired.
Serving Size: 2 tacos + 1/4 of salsa, divided (avocado and lime juice not included)