Grilled fish makes for a healthy taco filling, without compromising on flavour!  I love this dish because it is full of colour and reminds me of being down the South coast during summer, after a long day at the beach!

Serves 4

Ingredients

500g white fish, like ling, cut into strips

2.5 tbsp plain flour

1.5 tsp ground coriander

1 tsp cayenne pepper

¼ red cabbage, finely shredded

1 tbsp extra-virgin olive oil

2 tbsp lime juice, plus extra to serve

1/2 cup fresh coriander leaves

8 flour tortillas, warmed

1 avocado, mashed

Plain Greek yoghurt, to serve

Lime wedges, to serve

1 long red chilli, deseeded and finely chopped, optional

Sea salt and cracked black pepper

Method

In a medium bowl, combine the fish, flour, ground coriander and cayenne pepper and toss to coat.  Season with sea salt and cracked black pepper. 

In a separate bowl, combine the cabbage, olive oil and lime juice and mix to combine.

Mash the avocado and add half the coriander, lime juice and season with sea salt and cracked black pepper.

Preheat a large frying pan or BBQ over medium-high heat.  Drizzle pan with olive oil and add the fish, cooking for 3 minutes each side or until cooked through.

Warm tortillas on a sandwich press or in a separate frypan.  Divide the tortillas and top with the cabbage mix, fish, avocado, remaining coriander, yoghurt and chilli.  Drizzle with fresh lime juice before serving.