Recipe: Fish Tacos by Irish Pride winner Pat Cassidy

BBQ Fish Taco's

Ingrediants:
 

• 500g Cod (or Red Snapper) steaks or other firm white fish, cut into 3cm cubes
• Zest of 2 lime and juice of 1, plus lime wedges to serve (save the other one for the salsa)
• 1 tbsp honey
• 1 tbsp olive oil
•  tsp garlic salt
• 1 tsp mild chilli powder
• 1 tsp ground cumin
• 1 tsp sugar
• Warmed Bunster Fours

For the salsa

• 1 small red onion, finely chopped
• Juice 1 lime 2 small mangoes
• Diced 1 green jalapeño chilli, finely chopped
• ¼ tsp ground cumin
• Small handful coriander, chopped

For the chilli cream

• 100g soured cream
• 1 tbsp chipolte, Tabasco, or other hot pepper sauce

Method:

• In a shallow dish, mix the cod with the lime zest and juice, honey and olive oil. Cover and leave to marinate for 30 minutes in the fridge.
• In a small bowl, mix together the all the spices and sugar with a little salt. Remove the fish, and skewer it onto wooden or metal skewers. Dust with the spices and seasoning. Chill until ready to cook.
• Make the salsa. Put the red onion in a bowl, cover with the lime juice Add the the diced mango, Jalopeno coriander and spices, mix together the ingredients.
• In a separate bowl mix the soured cream, chipotle and hot pepper sauce for the chilli cream and season.
• Flatten the Bunster 4s with a rolling pin and place in oven for 1 min approximately
• Heat the barbecue or griddle. Cook the fish skewers for 2-3 mins each side on direct heat until grill marks appear and it feels firm.
• Serve the fish with warm flattened Bunster 4s, cabbage, radishes, the chilli cream, and mango salsa.