Spin the wheel

Mexican fish tacos

  • 1 teaspoon vegetable oil
  • 1 green chilli, chopped
  • 1 leek, chopped
  • 2 cloves garlic, crushed
  • salt and freshly ground black pepper to taste
  • 225ml (8 fl oz) chicken stock
  • 2 large tomatoes, diced
  • 1/2 teaspoon ground cumin
  • 675g (1 1/2 lb) halibut fillets
  • 1 lime
  • 12 corn tortillas
  • Heat the oil in a large frying pan over medium heat, and sauté the chilli, leek and garlic until tender and lightly browned. Season with salt and pepper.
  • Mix the chicken stock and tomatoes into the frying pan, and season with cumin. Bring to the boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.