Method

1. Place the crushed garlic, finely grated ginger, ground paprika, ground cumin, ground coriander, cracked black pepper and the juice of 1 lime in a bowl and mix to combine. Add the fish to the bowl and coat well. Cover and refrigerate to marinate until ready to cook.
2. To make the yoghurt dressing, combine the plain Greek yoghurt, the juice of ½ a lime and 1 tablespoon of the chopped fresh coriander leaves in a small bowl. Cover and refrigerate until serving.
3. To make the salsa, combine the diced tomatoes, mango, red onion and chill in a bowl along with the remaining juice of ½ lime and 1 tablespoon of chopped fresh coriander leaves. Mix well to combine. Cover and refrigerate until serving.
4. To cook the fish, heat the extra virgin olive oil in a large non-stick frypan over a medium heat. Cook the fish fillets for 3 – 5 minutes on each side, or until cooked through. Remove the fish from the pan and allow to rest. Fake the fish with a fork.
5. Warm the tortillas according to packet instructions, or warm in a frypan or grill pan over a high heat for 1 minute on each side.
6. To assemble the tacos, spread a spoonful of the yoghurt dressing onto the middle of each tortilla. Top each tortilla with the shredded red cabbage, flaked fish, salsa and the remaining 2 tablespoons of chopped fresh coriander leaves. Serve with lime wedges.