Snapper Tacos

Cook Time 45 minutes

Servings 4

Ingredients

1 tbsp extra virgin olive oil

2 x 400g snapper fillets

1 tsp coriander seeds, crushed

¼ of white cabbage, finely shredded

Crème fraiche, to serve

12 small flour or corn tortillas

Pico de gallo

1 punnet cherry tomato, finely chopped

2 sprigs of coriander, finely chopped

1 salad onion, finely chopped

Juice and zest 1 lime

Good pinch of salt

Method

Remove fish from the fridge 20 minutes before grilling.

To make the pico de gallo, combine all the ingredients.

Preheat the grill in the air fryer. Drizzle oil over fish and season with a good pinch of salt and coriander seeds. Cook the fish for 6 minutes skin side down. Cooking time will differ depending on the size of the fish.

Wrap tortillas in foil and warm in the hot air fryer.

Serve fish on a platter with the warm tortillas on the side along with pico de gallo, crème fraiche and cabbage so everyone can make their own tacos.