Spicy Lime Vistacos

For the fish and marinade:

• 4 visfilets met vel, zonder graat (ca. 170 g per stuk), bijv. snapper, zalm of kabeljauw (± 2,5 cm dik)
• 1–2 habaneropepers, zonder zaadjes, fijngehakt (of vervang door jalapeño voor minder pit)
• 2 teentjes knoflook, fijn geraspt
• 60 ml vers limoensap (+ extra naar smaak)
• 4 tl The Spice Club Taco & Fajita mix
• 60 ml vers sinaasappelsap
• 2 el extra vierge olijfolie

For the topping:

• 2 grote Roma-tomaten, in blokjes
• ¼ middelgrote rode ui, fijngesneden
• 2 radijsjes, gehalveerd en in dunne plakjes
• ½ avocado, in blokjes
• ¼ bos verse koriander, grof gehakt (inclusief malse steeltjes)

Before serving:

• Tostada’s of warme tortilla’s

1. Marinate the fish In a bowl, mix the habanero, garlic, lime juice, taco and fajita mix, orange juice and olive oil. Place the fish in it and let it marinate in the fridge for 20-30 minutes.

2. Make the topping In a bowl, mix the tomatoes, red onion, radish, avocado and coriander. Season with a pinch of lime juice.

3. Bake the fish Heat a frying pan over medium heat. Place the fish with the skin side down in the pan and bake for 3–4 minutes until the skin is crispy. Turn around and bake for 2–3 minutes until the fish is just cooked. Let it rest briefly and pull the fish into large pieces.

4. Serve Divide the fish over the Tostada's or tortillas and generously scoop the topping over it. Serve immediately.