Fish Tacos with Crispy Skin

Ingredients

• Fish:
• 2 X 120g sea bass fillets (2 fillets = 6 tacos)
• Pickled Cabbage:
• 1/4 red Cabbage (shredded)
• 1/4 white Cabbage (shredded)
• cider vinegar
• 2 tsp sugar
• Chipotle Sauce:
• 1 can pickled Mexican chipotle
• 1 tub sour cream
• Salsa:
• 2 fresh tomatoes
• 1 Red onion
• 1 lime
• 1 bunch coriander
• 1/3 cucumber
• Tacos:
• 1 packet small soft tacos (not hard shell tacos)