Indian Tandoori Fish Tacos

Ingredients

• 1 pound white fish fillets, cut into strips
• 2 tablespoons tandoori masala
• 1 cup plain yogurt
• 2 tablespoons lemon juice, freshly squeezed
• 8 pieces corn tortillas

• 1 cup shredded cabbage
• 1 cup red onion, thinly sliced
• 1 cup fresh cilantro, chopped
• 1 unit lime, cut into wedges

• 1 cup fresh mint leaves
• 1 cup fresh coriander leaves
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon sugar
• 1 teaspoon salt

Method

1. 01
   In a bowl, mix the tandoori masala, yogurt, and lemon juice to form a marinade.
2. 02
   Add the fish strips to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 15 minutes.
3. 03
   While the fish is marinating, prepare the mint chutney. Blend the mint leaves, coriander leaves, lemon juice, sugar, and salt in a blender until smooth. Set aside.
4. 04
   Preheat a grill or a non-stick pan over medium-high heat. Cook the marinated fish strips for about 3-4 minutes on each side until cooked through.
5. 05
   Warm the corn tortillas on a skillet for about 30 seconds on each side.
6. 06
   Assemble the tacos by placing cooked fish strips on each tortilla. Top with shredded cabbage, red onion slices, and cilantro.
7. 07
   Drizzle mint chutney over the toppings and serve with lime wedges on the side.