Grower: Enoitalia
Grape Variety: Glera
Style: Fresh and Crisp
Country: Italy
Appellation: Veneto
Vintage: NV
Closure: CORK
Alcohol: 10.5% ABV
Bottle Size: 75cl

Mexican Fish Taco

Cooking Time: 00 hrs 45 mins (approx.)
Number of Servings: 6

INGREDIENTS

For the salsa //

250g/9oz cherry tomatoes, halved
2 spring onions, trimmed and finely chopped
1 garlic clove, finely chopped
1 lime, juice only
1 tbsp extra virgin olive oil
sea salt and freshly ground black pepper

For the tacos //

1 tbsp ground paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp cayenne pepper
1 tsp ground cumin
650g/1lb 7oz cod fillet
1 tbsp sunflower oil
soured cream, to serve
1 lime, cut into wedges
2 avocados, stoned and finely sliced
good handful coriander leaves
1 red onion, finely sliced
½ head white cabbage, finely shredded
Tabasco sauce
sea salt
12 x 15cm/6in diameter corn tortillas, warmed through
coriander leaves, to serve

1. For the salsa, mix together the ingredients in a serving bowl and set aside.
2. For the tacos, heat a barbecue or griddle pan to a medium-high heat. 3. Combine the paprika, garlic powder, oregano, cayenne pepper and ground cumin in a bowl.
4. Dust the fish fillet with the spice mix.
5. Brush the grill with the oil and cook the fish for 4–5 minutes on either side, or until cooked through.
6. Meanwhile, prepare the accompaniments for the fish by arranging the soured cream, lime wedges, avocado slices, coriander leaves, red onion and cabbage in serving bowls.
7. Squeeze a little lime over the avocado and set everything aside on a large serving platter with a little bottle of Tabasco.
8. Carefully remove the fish from the pan and break it apart with a fork.
9. Place the flakes in a serving bowl and season with sea salt to taste.
10. Sprinkle with coriander leaves.
11. Add the warm tortillas to the serving platter and assemble little bits of everything in the tortillas.