Recipe: Fish tacos

Ingredients

45ml (3 tbsp) coriander pesto
60ml (4 tbsp) lime juice
2 red chillies, finely chopped
30ml (2 tbsp) olive oil
800g hake fillets, fresh, deboned and skinned
Salt and freshly ground black pepper, to taste

Dip
2 avocados
30ml (2 tbsp) coriander pesto
½ jalapeño
30ml (2 tbsp) lime juice
250g Greek yoghurt
2,5ml (½ tsp) sugar
Salt and freshly ground black pepper, to taste

To serve
12 (150g) small, toasted soft tacos
65g shredded iceberg lettuce
1 x 410g tin drained chickpeas
Handful microherbs
Lime wedges

Method

1. Preheat the oven to 200°C.

2. Combine the coriander pesto, lime juice, red chillies and olive oil. Pour the mixture over the hake fillets.

3, Transfer to a roasting tray, spoon over all of the sauce, and season with salt and freshly ground black pepper to taste.

4. Grill in the oven, 12 – 15 minutes, until tender. Flake into bite-sized pieces.

5. For the dip, combine the avocados, coriander pesto, jalapeño, lime juice, Greek yoghurt and sugar in a food processor, and blitz until smooth. Season with salt and freshly ground black pepper to taste.

6. Serve tacos topped with shredded iceberg lettuce, chickpeas and the flaked fish.

7. Dollop the avocado dip over and garnish with a handful microherbs. Serve with lime wedges for squeezing.

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