Grilled Fish Tortillas with Salsa Fresca, & Chipotle Sour Cream

Turn on the BBQ (if using). Place the fish fillets in a large, shallow dish and brush with olive oil. Zest lime and cut in half. Drizzle over a squeeze of lime juice, a sprinkle of salt, and ¹⁄₂ the chipotle powder (adjust according to your taste). Allow the fish to marinate while preparing the remaining ingredients.

Peel and small dice ³⁄₄ red onion (you will have some left over). Pick coriander leaves (discard stems) and roughly chop. Thinly slice cabbage 2-3 mm wide. Dice tomato. Finely dice ¹⁄₂ the jalapeno, removing seeds if preferred, you will have some left over.

Tip! Removing the seeds from the jalapeno reduces the heat.

Mix tomato, 1 tbsp red onion, jalapeno (to taste) and ¹⁄₂ the coriander in a bowl. Dice avocado, add to bowl with some of lime zest, some of the remaining lime juice and 1Tbsp olive oil. Season with salt and pepper, stir and set aside. For the sauce, mix sour cream, remaining chipotle powder and lime juice in a bowl. Adjust seasoning as required.

Tip! The chipotle powder is quite spicy so add gradually to taste, starting with a pinch.

Place the fish on the BBQ, seasoning side down. If using a frypan, heat oil (enough to cover base) over medium high heat. Cook for about 2 minutes each side, or until the fish is opaque. Transfer the fish to a plate and rest. SEE TIP

Tip! The cooking time may vary depnding on the thickness of the fillets. To prevent the fish from sticking, you can cook your fish on baking paper in the frypan.

Heat the tortillas by placing them on the BBQ or grill for about 1 minute each side or in the microwave for 30 seconds. Combine cabbage, remaining red onion (to taste) and remaining coriander in a bowl and toss well.

On the warm tortilla add a few chunks of fish, drizzle with chipotle sour cream, then add some salsa and cabbage salad and a squeeze of lime juice. Fold along the bottom of the tortilla and close from both sides making a parcel which won't drip from the base. Enjoy!

Turn on the BBQ (if using). Place the fish fillets in a large, shallow dish and brush with olive oil. Zest lime and cut in half. Drizzle over a squeeze of lime juice, a sprinkle of salt, and ¹⁄₂ the chipotle powder (adjust according to your taste). Allow the fish to marinate while preparing the remaining ingredients.

Peel and small dice ³⁄₄ red onion (you will have some left over). Pick coriander leaves (discard stems) and roughly chop. Thinly slice cabbage 2-3 mm wide. Dice tomato. Finely dice ¹⁄₂ the jalapeno, removing seeds if preferred, you will have some left over.

Tip! Removing the seeds from the jalapeno reduces the heat.

Mix tomato, 1 tbsp red onion, jalapeno (to taste) and ¹⁄₂ the coriander in a bowl. Dice avocado, add to bowl with some of lime zest, some of the remaining lime juice and 1Tbsp olive oil. Season with salt and pepper, stir and set aside. For the sauce, mix sour cream, remaining chipotle powder and lime juice in a bowl. Adjust seasoning as required.

Tip! The chipotle powder is quite spicy so add gradually to taste, starting with a pinch.

Place the fish on the BBQ, seasoning side down. If using a frypan, heat oil (enough to cover base) over medium high heat. Cook for about 2 minutes each side, or until the fish is opaque. Transfer the fish to a plate and rest. SEE TIP

Tip! The cooking time may vary depnding on the thickness of the fillets. To prevent the fish from sticking, you can cook your fish on baking paper in the frypan.

Heat the tortillas by placing them on the BBQ or grill for about 1 minute each side or in the microwave for 30 seconds. Combine cabbage, remaining red onion (to taste) and remaining coriander in a bowl and toss well.

On the warm tortilla add a few chunks of fish, drizzle with chipotle sour cream, then add some salsa and cabbage salad and a squeeze of lime juice. Fold along the bottom of the tortilla and close from both sides making a parcel which won't drip from the base. Enjoy!