Chili Lime Fish Tacos

• Fish Fillet(600 g)
• Tortilla(8)
• Mango(1)
• Red Onion(1)
• Jalapeno(1)optional
• Coriander(15 g)
• Lime(2)
• Cabbage(250 g)
• Greek yogurt(120 g)
• Olive oil(2 tbsp)
• Cumin(1 tsp)
• Smoked paprika(1 tsp)
• Garlic powder(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Honey(1 tbsp)
• Hot sauce(1 tbsp)optional

Method

1. 1

   Pat the {Fish Fillet} dry and cut into bite-size pieces. Finely dice the {Mango}, half the {Red Onion}, and the {Jalapeño}; chop the {Fresh cilantro}. Thinly shred the {Cabbage} and cut the {Lime} into wedges.

   ~12 min

2. 2

   In a bowl, toss the diced {Mango}, half the {Red Onion}, {Jalapeño}, half the {Fresh cilantro}, juice of 1 {Lime}, and a pinch of the {Salt}. In a second bowl, stir together the {Greek yogurt}, {Honey}, {Hot sauce}, and juice of 1/2 {Lime}.

3. 3

   Season the {Fish Fillet} with the {Cumin}, {Smoked paprika}, {Garlic powder}, remaining {Salt}, and {Black pepper}. Heat 1 tbsp {Olive oil} in a large pan over medium-high heat, then cook the fish for 5–6 minutes, turning once, until lightly golden and just flaky.

   ~6 min

4. 4

   Warm the {Tortilla} in a dry pan or directly over a flame for about 30 seconds per side until soft and pliable. Toss the {Cabbage} with the remaining 1 tbsp {Olive oil}, a squeeze of {Lime}, and the remaining {Fresh cilantro}.

   ~4 min

5. 5

   Fill the warm {Tortilla} with the cooked {Fish Fillet}, cabbage, and mango salsa. Spoon over the lime yogurt drizzle and serve with the remaining {Lime} wedges alongside.

   ~6 min