Grilled Fish Tortillasa with Salsa Fresca, & Chipotle Sour Cream

Marinate Fish:

Turn on the BBQ (if using). Zest lime and cut into 6 wedges. Place the fish fillets in a large, shallow dish and brush with olive oil. Squeeze over juice of 2 lime wedges, 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.

Prepare Ingredients:

Peel and small dice ³⁄₄ red onion (you will have some left over). Pick coriander leaves (discarding 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).

Make Salsa and Sauce:

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

Grill Fish:

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.

Prepare Tortillas & Salad:

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

You Plate It:

Place a warm tortilla on a plate. Add a few chunks of fish, drizzle with chipotle sour cream, then add some salsa and cabbage salad. Make a small fold along the bottom edge of the tortilla and close from both sides, creating a little parcel that won’t drip out the base. Enjoy!