Grilled Fish Tacos

After making my Fiery Roasted Red Pepper Salsa the other day I couldn't resist making another favourite – Grilled Fish Tacos. They are so light and refreshing and perfect for a sunny day. They are also great for serving to friends as you can just put everything on the table and let everyone help themselves. Even my 2 year old loves them as he can just pick at what he likes and it's fun to assemble the tacos - I just miss out the spicy salsa for him!! This recipe serves 4 but is easily doubled so serve with some ice cold beer or a nice chilled white wine and you have the perfect Friday night meal to enjoy in the garden!

1lb flaky white fish of your choice (cod, haddock, halibut etc)

3 tbsp mild olive oil

Juice of 1 lime

2 tbsp coriander (cilantro) roughly chopped

small pinch of sweet paprika (optional)

salt & pepper

To serve:

Corn or Flour tortillas

Shredded cabbage

Fiery Roasted Pepper Salsa

Guacamole (half the recipe)

Lime Crema or Sour cream*

Thinly sliced red onion (optional)

Extra coriander/cilantro leaves

Lime wedges

Put the fish in a dish then drizzle over the oil, lime juice, paprika, coriander (cilantro), salt & pepper. Using your hands rub everything into the fish on all sides then leave to marinade for 20-30 minutes.

Heat the barbecue or grill pan to medium-high. Once the barbecue is ready and the fish has marinated put the fish on the barbecue or grill and cook for 4 ½ minutes before turning and cooking on the other side. The amount of time needed on the other side will depend on the thickness of your fish and can be anything from 30 seconds to another 4 minutes. The fish I just had (pictured) was really thick so it took a further 4 minutes on the other side to be cooked through and perfectly flaky.

Once ready, carefully remove the fish from the grill. Cover loosely with foil and leave to rest for 5 minutes then using a fork, flake the fish into bite-sized pieces. Pop the Tortillas on the grill for 20-30 seconds or just until they get a few char lines on each side then put onto a serving plate.

For the tacos I prefer to just pop everything down on the table and let everyone help themselves so they can build them up as they like, just make sure you have plenty of tortillas as this is a dish you won't be able to stop eating!

*For the Lime Crema I just use what Gwyneth Paltrow had in her book for fish tacos which was to use Vegenaise with a good squeeze of lime juice. For this version I did half vegenaise with half mayonnaise but you could stick to just one, or alternatively just squeeze a little lime juice into the sour cream for an extra hit of flavour.

*For the heat seekers out there, if the Fiery Roasted Red Pepper Salsa isn't enough spice for you, add a drizzle of your favourite hot sauce to the top of the tacos!

Since I'm just in time, I'm entering this as my second Sweet Heat entry....after all you can't get more Mexican than Tacos! Have a great weekend x