Ingredients

For the blackened spice mix:
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp cayenne pepper
1 tsp smoked paprika
1 tsp cracked black pepper
1 tsp flaky sea salt
1 tsp garlic powder
3 tsp herbes de Provence
For the salsa:
1 small red onion, finely diced
1 small red chilli, finely chopped
4 large ripe tomatoes, peeled, deseeded and diced
70ml tomato passata
10ml sherry vinegar
50ml olive oil
1 tsp chopped coriander
flaky sea salt and freshly ground black pepper
For the cod:
650g Norwegian frozen at sea cod fillet, skinned and sliced into 16 pieces
oil for frying
To serve:
8 small corn tortillas
1 Little Gem, sliced
2 ripe avocados, sliced
80ml sour cream/yoghurt
pickled jalapeños

Method

For the spice mix, toast the seeds and then grind all the ingredients together in a pestle and mortar.
For the salsa, mix all the ingredients together and leave at room temperature for 30 minutes. Drain any excess liquid and check the seasoning.
Spread the spice mix on a plate or small tray and press one side of the fish slices into the spice mix. Heat some oil in a heavy non-stick pan and fry the fish, spice side down, to develop a dark crust. Turn the fish over for a few seconds to cook through.
Fill the tortillas with lettuce, avocado and salsa, lay the blackened Norwegian cod on top and served with the pickled chillis and sour cream on the side.

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