Blackened Cod Tacos With Spicy Mayo

Preheat the oven to 180°C/ 160°C (fan)/ 400°F/ Gas 6

Place the tortilla wraps onto a baking tray 

Chop the cherry tomatoes roughly

Slice the spring onion[s] finely

Chop the coriander finely including the stalks, reserve a few leaves for garnish  

Cut the lime[s] in half 

Combine the chopped cherry tomatoes, sliced spring onion and chopped coriander all together on your chopping board

Sprinkle with a little salt and pepper and then chop the lot together roughly until you end up with a rough salsa (this makes it easier to eat!)

Add the salsa to a bowl and squeeze the juice of 1/2 [1] lime over, mix through and set aside 

Combine the mayonnaise and chipotle paste (Can't handle the heat? Go easy!) with a drizzle of olive oil and set aside – this is your spicy mayo 

Combine the smoked paprika and half [all] of the ground allspice on a plate with a pinch of salt and pepper

Mix the spices together

Press the cod fillets into the spice mix to coat all over 

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the spiced cod fillets and cook for 4 min, flipping once 

Don't be alarmed if the cod looks like it's burning, it will become 'blackened', which gives it the smoky, charred flavour you want

Put the tortilla wraps in the oven for 2-3 min, just until they are just warmed through

Cut the remaining lime into wedges