G - Blackened Fish Tacos With Spicy Sour Cream

This fish ain't burnt, it's blackened, Creole-style! That simply means you'll rub it with allspice and paprika, then pan-fry until it has a dark spicy crust. The cherry tomato and lime salsa are chopped up roughly, so it's easy to eat. Messy, zesty & juicy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the tomatoes roughly

Step 2

Slice the spring onion finely

Step 3

Chop the coriander finely including the stalks, reserve a few leaves for garnish

Step 4

Cut the lime in half

Step 5

Combine the chopped tomatoes, sliced spring onion and chopped coriander all together on your chopping board

Step 6

Sprinkle with a little salt and pepper and then chop the lot together roughly until you end up with a rough salsa (this makes it easier to eat!)

Step 7

Add the salsa to a bowl and squeeze the juice of 1/2 lime over, mix through and set aside

Step 8

Combine the sour cream and chipotle paste (Can't handle the heat? Go easy!) with a drizzle of olive oil and set aside – this is your spicy sour cream

Step 9

Combine the smoked paprika and the ground allspice on a plate with a pinch of salt and pepper

Step 10

Mix the spices together

Step 11

Press the fish fillets into the spice mix to coat all over

Step 12

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Step 13

Once hot, add the spiced fish fillets and cook for 4 min, flipping once

Step 14

Don't be alarmed if the fish looks like it's burning, it will become 'blackened', which gives it the smoky, charred flavour you want

Step 15

Pop the tortilla wraps in the microwave for about 20 seconds, just until they are just warmed through

Step 16

Cut the remaining lime into wedges

Step 17

Divide the salsa and blackened fish between the tortillas and drizzle them with the spicy sour cream

Step 18

Garnish with the remaining lime and the reserved coriander leaves

Step 19

Get your napkins at the ready and enjoy!