Fish Tacos

'Adapted from Olive.com'

Ingredients:

2 limes, juiced

2 tsp chipotle paste

1 tsp ground cumin

1/2 tsp dried oregano

1 tsp garlic granules or powder

2 cod/haddock fillets

1 tbsp vegetable oil

6 small corn tortillas

100g radishes, sliced

1 avocado, diced

Small bunch coriander

Chopped 50g feta crumbled

Sour cream and lime wedges to serve

Method:

Whisk together the juice from 1 lime, the chipotle, cumin, oregano and garlic, and rub over the fish in a shallow bowl. Cover and leave at room temperature for 30 minutes

Heat a griddle pan over a high heat. Remove the fish from the marinade, brush with the oil, season with salt, and sear on each side for 3-5 minutes

Toast the tortillas in a dry frying pan over a high heat, over the flame of the hob for 30 seconds on each side until toasted and lightly blistered. Toss the radishes with the remaining lime juice and a pinch of salt

Cut the fish into strips, season with salt and pepper, and spoon onto the tortillas with the radishes, avocado and cheese

Add the coriander, soured cream and squeeze over lime wedges

Adapted from Olive.com