easy fish tacos

For the Baja sauce

• 50g yogurt
• 50g mayonnaise
• 1 jalapeno chilli
• 1 garlic clove
• 1 lime, juiced
• small pack coriander
• 1 tsp fajita seasoning

For the fish

• ½ lime, juiced
• 2 tsp olive oil
• 20g fajita seasoning
• 2 cod loins (around 140g each), cut into chunks
• 8 small corn tortilla, griddled, to serve
• 8 spoonfuls each curtido and tomatillo salsa, to serve (refer to the method for our recipes)

Method

• STEP 1

  To make the sauce, put all of its ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.

• STEP 2

  To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.