Sorted Food makes a DIY version of the always-popular fish taco.
100 milliliters olive oil
1/2 tablespoon cumin powder
1 handful fresh coriander, chopped
400 grams white fish fillets, such as cod or pollock
2 ripe avocados
1 red onion, peeled
1 red chilli
1 teaspoon chipotle tabasco
1 tablespoon tomato sauce
150 grams crème fraîche
1/4 small red cabbage
1/4 small iceberg lettuce
1 handful cherry tomatoes
8 small flour tortillas
Mix a few glugs of olive oil, the juice of one lime, a little fresh coriander and cumin powder. Coat the fish in the mixture and leave to marinate in the fridge.
Halve the avocado and take out the stone. Scoop out the flesh and dice into small cubes. Dice the red onion, then deseed and chop the chilli.
Chuck the avocados, onion and chilli in a bowl. Squeeze over the juice of half a lime and pour in a few glugs of olive oil. Mash up the avocado so that it's creamy but still chunky, then stir in some fresh coriander and leave to one side for later.
Mix the tabasco sauce and tomato sauce into the crème fraîche (add extra tabasco if you like it hot) and leave to one side for later. Shred the red cabbage and the lettuce as fine as you can. Quarter the tomatoes and toss them with the lettuce and cabbage. Squeeze over a some lime juice and season well with salt and pepper.
Preheat an oven to 200°C.
Place one tortilla between two small ovenproof bowls, stacking them inside each other. Bake the sandwiched tortillas in the oven for 3 minutes. Take the tortilla out of the bowls and bake for 3 more minutes, until crisp. Repeat with all of your tortillas.
Lay the fish fillets onto a non-stick baking tray. Preheat a grill as high as it will go and cook the fish for a couple of minutes on each side until just starting to blacken.
Flake the fish and serve it alongside the guacamole, crème fraîche, cabbage slaw and crisp tortilla bowls.