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What to do
1. Marinate the fish
Start by slicing the white fish into small pieces
Squeeze one lemon over the fish, add a couple of pinches of sweet paprika and a teaspoon of cumin. Drizzle over extra virgin olive oil with a pinch of salt, cracked pepper and stir to coat the fish in the marinade and leave to sit. It’s great if you can get this part started earlier and give the fish some extra time to marinate. If you’re pushed for time, try and leave it at least five minutes.
2. Yoghurt dressing
Three tablespoons of yoghurt, drizzle of olive oil, decent pinch of salt, pinch of cumin and a tablespoon of some chopped fresh coriander. Set aside
3. Simple guacamole
Add half a fork-mashed avocado, a squeeze of lemon, some white pepper, a tablespoon of roughly chopped spring onions, a pinch of flat-leaf parsley and a pinch of salt. Stir through and set aside.
4. Easy slaw
Thinly slice red and white cabbage, small handful of mint leaves and a few watercress leaves. Quarter the pomegranate, place the piece in the palm of your hand, beat with the back of a spoon to shake out a handful of the seeds and add to the slaw. Add a drizzle of olive oil, stir and set aside.
5. Cook the fish
Drizzle some olive oil in a pan and ensure it is on a high heat. Once it’s hot, add the fish, making sure to space it apart and turn regularly to ensure fish is cooked evenly.
6. Warm the tortillas
While the fish is on the go, add another fry pan to the stove and cook the corn tortillas for one or two minutes on each side on a high setting.
7. Putting it all together
Add a line of the yoghurt dressing down the centre of the tortilla, add to this a line of guacamole. Keep in mind that they’re hand held tacos so don’t overload them. Add a few pieces of the fish to the tacos, pile some of the slaw over the top – making sure you get all the colours, add a pinch of salt, a squeeze of lime and some hot sauce to serve.