Chilli Lime Fish Tacos

Ingredients

• 454 g firm white fish fillets(cut into strips)
• 8 piece small flour tortillas
• 480 ml shredded cabbage
• 1 piece lime(half juiced, half cut into wedges)
• 30 ml neutral oil
• 5 ml chilli powder
• 5 ml ground cumin
• 3 ml salt
• 120 ml plain yoghurt

Method

1. Toss cabbage with lime juice and a pinch of the measured salt.
2. Mix chilli powder, cumin and remaining salt; coat the fish evenly.
3. Heat oil in a skillet and cook fish in batches for 3 to 4 minutes per side, until it reaches 63 C. [8 min]
4. Warm tortillas in a dry pan, turning once. [2 min]
5. Fill tortillas with cabbage and fish; add yoghurt and serve with lime wedges.