Fish tacos recipe
Ingredients
4 cod fillets
olive oil
1tsp rosemary leaves, finely chopped
salt
pepper
For the salsa
1 avocado, halved, stoned and chopped
juice of 1 blood orange or pink grapefruit
juice of 1 lime
4 tomatoes, finely chopped
1 green or red chilli, deseeded and finely chopped
2-3tbsp extra virgin olive oil
1tsp sugar
½ iceberg lettuce, shredded
8 taco shells
Make shallow cuts in the skin of the fish fillets and rub in a little olive oil, the rosemary and salt and pepper. Heat a griddle pan or the barbecue until hot and griddle the fish skin-side down for about four minutes or until the skin is lightly charred and the fish is cooked through. Make the salsa by combining all the ingredients together. Taste and check for seasoning. Warm the taco shells gently then fill half-way with shredded lettuce. Top with a fish fillet and spoon over the salsa.
