Spicy and fresh grilled fish tacos

Blood oranges are here and in-season and I have been counting down the days until I could get my hands on them in my Farmdrop order!! 15-minute delicious meal, here we come!

🌮Ingredients for the fish:
4 cod fillets
½ blood orange, juiced,
1 tbsp chilli powder
1 good pinch smoked salt
1 tbsp olive oil
🥕coleslaw:
½ red cabbage
1 carrot
½ red onion
2 heaping tbsp chipotle mayo
1 tbsp lime juice

To cook the fish, heat your grill (or pan) and season the fish. Rub the seasoning into the fillets so they absorb the salt, chilli and juice. Place the fish face down into the pan and remove quickly once the fish is white in colour and no longer translucent. The fish should have a nice coating on top and fall apart easily, so remove the skin and shred the fish up. For your coleslaw, shred your red cabbage, carrot and slice your red onion. Stir together with chipotle mayo and lime juice, add a pinch of smoked salt if you like!

🍊Ingredients for the salsa:
2 large tomatoes
1 blood orange, juiced
1 handful coriander (incl. stalks)
½ lime, juiced
1 garlic clove
½ red onion
½ chilli
1 tsp smoked salt
1 tsp olive oil
🥣crema:
1 tbsp chipotle mayo
1 tbsp creme fraiche
50ml cream
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Simply blend in your chopper/blender, or chop all whole ingredients well and mix in your liquid ingredients if you like a chunkier salsa. For the crema, stir chipotle mayo, creme fraiche and cream until smooth.

I use the Cool Chile Co. tortillas, they’re my absolute fav. I just hold them with tongs over a low flame on my stove to heat them. Load up your tacos with your slaw, then fish, salsa, crema and any extra chilli or coriander you’d like. We have ours with tortilla chips on the side and some guac! This serves 3-4 people or two very hungry people.

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