Lime Fish Tacos

• Fish Fillet(600 g)
• Olive oil(1 tbsp)
• Paprika(2 tsp)
• Cumin(1 tsp)
• Garlic powder(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Lime(2)
• Greek yogurt(180 g)
• Mayonnaise(1 tbsp)
• Cabbage(250 g)
• Red Onion(1)
• Jalapeno(1)optional
• Coriander(15 g)
• Tortilla(8)
• Avocado(1)
• Hot sauce(1 tbsp)optional

Method

1. 1

   Pat the {Fish Fillet} dry and cut into bite-size pieces. Toss with {Olive oil}, {Paprika}, {Cumin}, {Garlic powder}, {Salt}, and {Black pepper} until evenly coated.

   ~5 min

2. 2

   Finely shred the {Cabbage}, thinly slice the {Red Onion} and {Jalapeño}, and chop the {Fresh cilantro}. In a bowl, mix the juice of {Lime}, {Greek yogurt}, and {Mayonnaise}. Stir half into the slaw and keep the rest as crema. Cut the {Avocado} into slices.

   ~7 min

3. 3

   Cook the {Fish Fillet} in a large skillet over medium-high heat for 6–8 minutes, turning once or twice, until lightly golden and just flaky.

   ~7 min

4. 4

   Warm the {Tortilla} in a dry pan or directly over a flame for 1–2 minutes until soft and flexible.

   ~2 min

5. 5

   Fill the {Tortilla} with the cooked {Fish Fillet}, slaw, {Avocado}, the reserved lime crema, and a few drops of {Hot sauce} if using. Finish with the remaining {Fresh cilantro} and serve straight away.

   ~7 min