Extracted from Mob One (Ebury Press, £26)
Photography by David Loftus

Take all of the faff out of taco night with these insanely quick smokey cod tacos. They’re smoky and zesty, and we like them with a peppery pickled onion and radish salsa on the side. A stunning, speedy dinner.

INGREDIENTS – Serves 4

½ orange

3 garlic cloves

1½ tbsp chipotle paste

3 tbsp olive oil

4 x 150–160g skinless

cod fillets

3 ripe avocados

15g coriander

8 mini corn tortillas

salt

FOR THE RADISH SALSA

1 small red onion

2 limes

100g radishes

METHOD

Preheat the grill to high.

To make your salsa, thinly slice the red onion, then pop into a bowl. Juice 1 ½ limes over the onion. Slice the radishes into thin matchsticks, then toss through the onion. Season with salt and set aside.

Juice the orange into a separate dish. Grate in the garlic, then stir in the chipotle paste and oil and season generously with salt. Add the cod fillets and mix to evenly coat.

Transfer the coated fish and any excess marinade to the baking tray and cook under the grill until starting to char and the fish is opaque and cooked through, about 10–13 minutes.

Meanwhile, halve the avocados, remove the stones and thinly slice the flesh. Pick the coriander leaves and set aside for garnish and finely slice the stalks and add to the salsa. Heat the corn tortillas.

When the fish is cooked, top with the salsa and flake the flesh.