 Preparation Time |
530mins
|
 Cooking Time |
10mins
|
 Level |
Easy
|
 Serves |
4
|
|
Bites
|
1
|
500g tuna, salmon or swordfish steaks
1 tsp mild chilli powder
1 tsp ground cumin
2 tsp honey
2 tsp olive oil
1 tsp garlic salt
zest of 2 limes and juice of 1, plus lime wedges to serve
warmed soft corn tortillas, to serve
iceberg lettuce
cucumber, peeled and finely sliced
Tabasco or other hot sauce, to serve
60g low fat creme fraiche
FOR THE SALSA:
5-6 plum tomatoes
1 clove of garlic
squeeze of lime juice
1 red onion, finely diced
In a bowl mix the lime zest and juice, honey and olive oil then add the fish.
Leave to marinate for 30 minutes in the fridge. In a small bowl mix together the spices and a little salt.
Skewer the fish onto wooden or metal skewers. If using wooden skewers, soak them in water for 10 minutes before using them so they don’t burn.
Sprinkle the spice seasoning over the fish and keep in the fridge until ready to BBQ.
To make the salsa deseed and finely chop the tomatoes, finely chop the red onion and crush the clove of garlic and chopped coriander and place in a bowl, squeeze the lime juice and mix well.
Heat the BBQ and cook the fish for about 3 minutes each side. Serve the fish with warm tortillas, lettuce, cucumber and creme fraiche, salsa and a squeeze of lime juice. For an extra kick you can add more hot sauce and lime wedges.
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