Tacos are a great way to get more vegetables into your diet and they’re quite cheap to make as the fish goes a long way!  

Makes 6 tacos – enough for 2-3 people  

Ingredients  

• 100-150g gurnard, cut into three pieces (can use any fish really)  
• ½ tsp sea salt  
• 2 tbsp flour  
• 1 tsp cumin seeds  
• 1 tsp each butter and oil  
• 6 small corn or flour tortillas  

Guacamole  

• 1 avocado  
• A small handful of fresh coriander  
• Lemon or lime juice  
• Chilli (fresh or flakes) to taste  
• Salt and pepper to taste  

To serve  

• 1 cup shredded lettuce (or cabbage, spinach, or grated carrot)  
• 1 tomato, diced (leave out if not in season)  
• Fresh coriander  
• Hot sauce  
• A squeeze of lemon or lime juice  

Method 

1. Dust the fish pieces in sea salt, then in the flour and finally in the cumin seeds. Fry with oil and butter in a pan over medium heat.  
2. While the fish cooks, warm each tortilla in a dry pan. I do them in a stack and keep rotating and turning them, so they all get well warmed through.  
3. To make the guacamole, smoosh together (in a blender or by hand) the avocado, coriander, lemon or lime juice, chilli, salt and pepper. Taste and adjust seasoning as needed. Thin with a little cold water, if you like, to get a smooth purée.  
4. To serve, smear each tortilla with guacamole, top with lettuce, then fish pieces, tomato, fresh coriander, and hot sauce. Squeeze over some lime juice. Fold and EAT! 

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