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400g firm white fish fillets, such as cod, cut into two pieces
1 tsp Cooks’ Ingredients Hot & Spicy Rub
3 tbsp olive oil
3 fresh red chillies, depending on taste
2 large vine tomatoes
1 tbsp sherry vinegar
1/2 x 15g pack oregano, leaves picked
1 tsp soft brown sugar
1/2 x 320g pack Mexican Santa Maria Corn & Wheat Soft Tortillas
50ml natural yogurt
Preheat the oven to 200 degrees C, gas mark 6. Rub the fish with the hot and spicy seasoning and 2 tbsp of the olive oil. Heat a frying pan until it is very hot and sear the fish on each side before transferring it to a small baking tray and popping it in the oven to roast for 10 minutes.
Place the chillies and tomatoes (both whole) on a foil-lined grill pan and grill for 5 minutes until starting to soften and blacken.
Take off the heat and leave to cool slightly before removing the seeds from the chillies, then place them in the bowl of a food processor with the blackened tomatoes, sherry vinegar, oregano leaves, sugar and the remaining olive oil. Blitz to a smooth sauce.
Toast the tortillas for a minute on each side in a large griddle pan for 30 seconds on each side. Flake some fish on to each toasted tortilla, top with lettuce, avocado and coriander leaves, and drizzle with the burnt chilli sauce and yogurt. Serve with lime wedges.
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