Fish Tacos with a Smoky Paprika and Tomato Salsa from Mighty Spice Cookbook by John Gregory-Smith

Ingredients

• 4 red mullet or sea bass fillets, skin on, about 120 g/4¼ oz each
• 3 tbsp olive oil
• 8 cherry tomatoes, finely chopped
• 120 g/4¼ oz mozzarella, finely chopped
• 4 slices Parma ham (optional)
• 4 spring onions, finely chopped
• 1 cos lettuce, finely chopped
• 4 corn tortillas
• 2 tomatoes
• 2 garlic cloves, unpeeled
• 1 red onion, unpeeled and cut in half
• ½ tsp smoked paprika
• juice of ½ lime
• 2 tbsp olive oil
• ½ tbsp honey
• sea salt
• freshly ground black pepper