Baja Fish Tacos

Method

1. To make the slaw, put the red onion and cabbage in a bowl. Sprinkle over a teaspoon of salt, then add the lime juice and toss to combine. Leave for 20 minutes, stirring occasionally.

2. To make the sauce, put the garlic, coriander, lime, fajita seasoning, yoghurt and mayonnaise in a Nutri bullet or mini food processor. Blitz until smooth and season to taste. Pour into a jug and add a splash of water if necessary to make it the consistency that can be drizzled. Cover with clingfilm and chill until needed.

3. To make the pickled chillies, heat the vinegar, sugar and 100ml of water in a small pan. Add the chillies and simmer for 2 minutes. Pour into a bowl and leave to cool. Cover with clingfilm and chill until needed.

4. Heat a griddle pan over a medium to high heat. Griddle the tortillas on one side and then wrap in tin foil to keep warm.

5. Dust the cod fillet in the fajita seasoning, shaking off any excess and then brush the griddle pan with oil. Cook the cod for 4-5 minutes on each side until nicely charred and tender – you may need to do this in batches depending on the size of your pan.

6. Using a fish slice, transfer the cod to a plate and flake it apart with a fork. Place the cod flakes in a serving bowl and season with salt to taste. Garnish with the coriander leaves.

7. Serve straight to the table family style with the tortillas, baja sauce, purple slaw and pickled chillies. Have your favourite hot sauce to hand.