Easy grilled fish tacos with a creamy avocado base and light coleslaw

• 2x 200g of white fish fillets (hake, pollock, haddock, bass all work well) - if cooking for more people, take advantage of our fillet box.
  
• 1/2 teaspoon of ground cumin
• 1/4 teaspoon of cayenne pepper
• 1 garlic clove, finely chopped
• 3 tablespoons of extra virgin olive oil for the marinade
• Another splash of extra virgin olive oil to pan-fry
• Salt
• 1 lime

For the creamy coleslaw

• 130g of white cabbage, finely shredded
• 2 tablespoons of mayonnaise or greek yoghurt 
• Handful of coriander, finely chopped
• 1/2 teaspoon of honey or agave syrup
• 1 lime
• Salt and freshly ground black pepper

For a creamy avocado base:

• 1 ripe avocado
• 1/4 red onion, finely chopped
• Handful of coriander, finely chopped
• 1 tablespoon of extra virgin olive oil
• 1/4 of a lime juiced
• Salt & black pepper to taste

For assembling the tacos:

• 4 corn or flour tortillas, warmed up
• Handful of coriander, finely chopped for garnish
• 1 jalapeño cut in slices, optional
• Hot sauce, optional
• Coriander, chopped for garnish, optional
• 1 lime cut in 4 wedges 

Method

1. Get started with marinating the fish: in a deep plate or tupperware, mix the 3 tablespoons of olive oil, cumin, paprika, cayenne, garlic, a pinch of salt and the juice of the lime. Pat dry the fish fillets with paper towel, then add them to the bowl coating them on all sides. Cover with a lid or cling film, then let marinate in the fridge for 15 minutes. 
2. In the mean time, prepare your coleslaw: in a deep bowl, mix the mayonnaise (or greek yoghurt), coriander, honey or agave syrup, and the juice of the lime. Add in the cabbage and mix, then season salt and pepper to taste.
3. Now on to your avocado base: in a bowl, mash your avocado and tomatoes, then add the onion, juice of 1/2 the lime, olive oil and mix, then season with salt and black pepper to taste.
4. To cook your fish, heat a small splash of olive oil in a grilling pan (a regular pan works to) to medium-high, then add your marinated fish fillets to cook for 3-5 minutes on each side until they're cooked through and flake easily with a fork. Remove from the heat and set aside on a serving plate.
5. You can assemble your tacos before serving them or display all key ingredients (fish, slaw, guacamole, tortillas) in plates/bowls at the table for people to do it themselves.
6. To assemble your tacos, spread the guacamole on the tortillas, then place the flaked fish on top, then sprinkle with the creamy slaw and other garnishes such as sliced jalapeños and another squeeze of fresh lime.
7. Enjoy!