Spiced fish tacos with warm slaw and creamy avocado and coriander chutney

This is an adaption of a recipe from delicious magazine.

300-350g white fish, cut into 5cm slices or pieces
flour tortillas

Marinade

100g natural yogurt
2-3 tsp tandoori spice mix

Chutney
80g fresh coriander
2 ripe avocados
1 fat garlic clove, halved
3 tsp lemon juice
1-2 green chillies, halved

Warm Slaw
1 tsp veg oil
1 tsp cumin seeds
1 tsp nigella seeds
160g red cabbage, thinly sliced
80g carrots, finely sliced
1 small red onion, finely sliced

Mix the marinade ingredienets and add the fish. Marinate in the fridge, ideally for 30 mins.

Whizz the chutney ingredients until smooth, season to taste.

Cook the fish on a griddle or grill until cooked, 8-10 mins.

Heat 1 tsp oil in a large pan and add the seeds.  Cook for 1 min then add the veg.  Cook over high heat for 3-4 mins, stirring then take off the heat.

Spread each tortilla with chutney, add the slaw an top with the fish.  Roll up and eat.

Would be nice made with chicken, beef, pork or lamb.