This recipe comes from Nigella’s latest book – its a good un, might look tricky but its quick – I promise. Get ready with the small bowls.

Ingredients:

Fish Tacos

• 2 fillets of skinless white fish (haddock, cod, pollock etc.)
• 1 tsp of ground cumin
• 1/2 tsp of paprika
• 1 tsp of sea salt flakes
• 1 clove of garlic
• 2 Tbsp of olive oil
• 1 packet of tortillas
• ice berg lettuce, shredded (to serve)
• 1 avocado sliced (to serve)

Pickled Onion

• 1/2 small red onion
• juice of 1 lime

Corn Relish

• 1 small can of sweetcorn drained
• 1 fresh red chilli
• small handful of coriander

Hot Sauce

• 2-3 Tbsp mayonnaise
• good squirt of sriracha

Method:

• Preheat the oven to 220 degrees for the fish and begin preparing the sides for the tacos.
• Pickled Onions – Peel and halve the onion, slice very thinly into half moons. Put into a bowl and squeeze over the lime, stir and put into the fridge.
• Hot Sauce – Make the hot sauce by stirring the mayo and sriracha together, set aside.
• Corn Relish – Put the drained corn into a bowl. Finely dice the chili and add to the corn with the chopped coriander, stir and set aside.
• Back to the fish – cut the fillets in half length-ways so you have long fingers. Put into a roasting trays.
• Mix together cumin, paprika and salt and sprinkle over the fish.
• Mix the garlic and olive oil in a small bowl and drizzle over the fish – roast in the oven for 8-10 minutes.
• Whilst it is cooking – slice the avocados and spritz with lime on a plate ready to serve, shred the iceberg and arrange as a bed ready for the fish or put in a separate bowl.
• Once you have taken the fish out of the oven, turn off the oven and put in the tacos
•  Place the fish on the lettuce sprinkle with coriander.
• Put everything on the table and build the tacos DEEEEEEEEE-LISH.