Make shallow cuts in the skin of the fish fillets and rub in a little olive oil, the rosemary and salt and pepper.
Heat a griddle pan or the barbecue until hot and griddle the fish skin-side down for about four minutes or until the skin is lightly charred and the fish is cooked through.
Make the salsa by combining all the ingredients together. Taste and check for seasoning. Warm the taco shells gently then fill half-way with shredded lettuce. Top with a fish fillet and spoon over the salsa.
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