White Fish Tacos with Mango & Jalapeño Salsa

Ingredients

• 600 g cod fillets, cod, tilapia, or pollock
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 0.5 tsp garlic powder
• 2 tbsp olive oil
• salt and black pepper
• 1 large ripe mango, finely diced
• 2 jalapeños, finely diced
• 0.5 red onion, finely diced
• 15g fresh coriander, chopped
• 2 limes, juiced
• 8 small corn or flour tortillas, warmed
• 100 g shredded red cabbage
• plain yogurt or sour cream, to serve

Method

1. Make the salsa first so the flavours mingle: tumble the diced mango, chopped jalapeños, red onion, and coriander into a bowl. Squeeze over the lime juice, season with a good pinch of salt, and leave to sit for 10 minutes while you crack on with the fish.
2. Mix the smoked paprika, cumin, and garlic powder with the olive oil to make a loose paste. Pat the fish dry, then rub the spice mixture all over the fillets. Season generously with salt and pepper.
3. Heat a non-stick pan or griddle over high heat until smoking. Lay the fish in and cook for 3-4 minutes on the first side until a deep, caramelised crust forms, then flip and cook for another 2-3 minutes until the flesh flakes easily. Lift onto a board and break into rough, generous chunks.
4. Warm the tortillas in a dry pan for about 30 seconds a side until pliable and lightly toasted in patches. Stack them under a tea towel to keep soft.
5. Build each taco: a handful of shredded cabbage first, then chunks of smoky fish, a spoonful of mango salsa, and a dollop of Greek yoghurt.
6. Finish with a scatter of coriander and a lime wedge tucked alongside for squeezing at the table.