Grilled Fish Tacos with Salsa
Preheat the grill to maximum.
Place the peppers and chillies onto a baking tray. Slide under the grill for 15 minutes, turning every 5 minutes until they are evenly blackened. Add to a bowl and cover (monitor the veg as grill heats vary). Leave the veg to steam for 10 minutes.
Scoop the avocados into a food processor with the coriander stalks. Add a big pinch of ground cumin, sour cream/Greek yoghurt, add the zest and juice of 1 lime. Blitz until smooth, season to taste, set aside.
Fish marinade time. Crush the garlic into a bowl. Add the remaining ground cumin and a large crack of black pepper. Pour in a good glug of olive oil, mix.
Lay the fish fillets on a baking tray. Season with salt, then evenly spoon the marinade over. Set aside.
Back to the peppers and chillies. If they are too hot to handle, leave to cool for longer. Take them out of the bowl keeping the pepper juices. Remove the seeds and peel away any blackened skin. Roughly chop the flesh and return to the bowl.
Finely chop the onion, roughly chop the coriander leaves. Add to the peppers and chillies with the remaining lime juice. Mix and season to taste.
Slide the fish under the grill for 6-8 minutes until it is just cooked through and flakes into large pieces. Add to a bowl and scrape over all the spiced oil.
Shred the red cabbage and heat the tacos or tortillas. Bring everything outside for people to help themselves.