BBQ Fish Taco
This BBQ fish tacos make the perfect summer dinner. This recipe serves 4 at just 1 bite per serving.
5 + (30 minutes to marinate)
- 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
- handful of fresh coriander
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.