Fish tacos with green jalapeño salsa & chilli cream

Cubed white fish is marinated, skewered and barbecued in this easy Mexican recipe – pile onto corn tortillas with spicy mango salsa

500g swordfish steaks or other firm white fish, cut into 3cm cubes
zest of 2 limes and juice of 1, plus lime wedges to serve (save the other one for the salsa)
1 tbsp honey
1 tbsp olive oil
1 tsp garlic salt
1 tsp mild chilli powder
1 tsp ground cumin
1 tsp sugar
warmed soft corn tortillas, to serve
shredded white cabbage, to serve
sliced radishes, to serve
chipolte, Tabasco or other hot sauce, to serve
1 small red onion, finely chopped
juice 1 lime
2 small mangoes, diced
1 green jalapeño chilli, finely chopped
¼ tsp ground cumin
small handful coriander, chopped
100g soured cream
1 tbsp chipolte, Tabasco, or other hot pepper sauce

In a shallow dish, mix the fish with the lime zest and juice, honey and olive oil. Cover and leave to marinate for 30 mins in the fridge. In a small bowl, mix together the spices and sugar with a little salt. Remove the fish, and skewer it onto wooden or metal skewers. If using wooden skewers, soak them in water for 10 mins first. Dust with the spices and seasoning. Chill until ready to cook.
Next, make the salsa. Put the red onion in a bowl, cover with the lime juice and let sit for 5 mins. Add the remaining salsa ingredients and season. In another bowl, mix together the ingredients for the chilli cream and season.
Heat the barbecue or griddle. Cook the fish for 2-3 mins each side on direct heat until grill marks appear and it feels firm. Serve the fish with warm corn tortillas, cabbage, radishes, the chilli cream, mango salsa, extra chipotle sauce, Tabasco or other hot sauce and lime wedges for squeezing over.