Mexican Fish Tacos with Fresh Coriander

Start by preparing your ingredients: slice the Nile perch; chop the pineapple; slice the red cabbage; finely chop the garlic; juice the limes to get 1/2 lime juice per person; finely chop the red onion and tomatoes to use as fresh toppings; chop the fresh coriander. Set these prepared ingredients aside.

In a bowl, mix the sliced Nile perch with the fish taco spice mix and the finely chopped garlic until the fish is evenly coated. This will infuse the fish with garlic flavor as well as the spices. Set aside to marinate for at least 10 minutes to enhance the flavors.

Heat the olive oil (1 tablespoon per person) in a large frying pan over medium heat. Add the marinated Nile perch slices and cook for 2-3 minutes on each side, or until the fish is cooked through and slightly crispy on the outside. Remove from the pan and set aside.

Warm the flour tortillas in a dry pan over low heat for about 30 seconds on each side or until they are soft and warm. Keep them wrapped in a clean cloth to stay warm.

In a small bowl, mix the yoghurt with sriracha sauce to taste, creating a spicy yoghurt sauce. Set aside.

Assemble the fish tacos: On each warmed flour tortilla, place a portion of the cooked fish, add the sliced red cabbage, chopped pineapple, fresh chopped tomatoes, and fresh chopped red onion.

Top each taco with pickled jalapenos and a drizzle of the spicy yoghurt sauce. Garnish with chopped fresh coriander.

Serve immediately with a squeeze of lime juice over each taco for added zest.