Grilled Fish Tacos

• 6 flour street tacos
• 6 x 100g swordfish fillets, or other white fish like flathead, barramundi, cod
• Zest and juice of 1 lime, plus extra to serve
• 1/4 iceberg lettuce, shredded
• 1/4 white cabbage
• Mayonnaise or yoghurt, to serve
• 2 sprigs of coriander, finely chopped
• Sauce:
• 4 small red chillies, chopped
• 4 cloves garlic, chopped
• 1 x 3cm pieces of ginger chopped
• 2 tsp sweet smoked paprika
• 1 tsp dried oregano plus extra to marinade
• 1 tbsp caster sugar
• 1/2 tbsp white vinegar
• 80ml olive oil plus a little extra
• Salt and pepper

#smartgrills #healthy #weeknightdinner #quickandeasy #entertaining

To make the sauce, place all of the ingredients into a small pot over low heat and gently cook for 15-20 minutes, ensuring it does not boil. Cool to room temperature then pour into a small food processor or blender and blend until smooth. This can be made up to a week in advance and stored in an airtight container.

Turn OptiGrill on to manual and warm the tacos for a minute on each side. Keep warm in a clean tea towel.

Drizzle a little oil over swordfish and season with salt, pepper and oregano.

Turn the OptiGrill on and select the fish program and press ok. As soon as the preheating is complete, put the fish on to the grill and close it. Cook as shown on the display until they are grilled.

To serve, dollop mayonnaise or yoghurt onto each warm taco. Add lettuce and cabbage and squeeze over lime juice and a pinch of salt. Place fish on top and then drizzle over chilli sauce. Garnish with coriander.