These tacos are a fantastic way to stretch a few fillets of fish and make them into a whole meal!  

Makes 6 taco – enough for 2-3 people  

Ingredients 

2 fillets gurnard (about 150-200g), each fillet cut into three pieces (can use any fish really)  
½ teaspoon sea salt  
2 tablespoons flour  
1 teaspoon cumin seeds  
1 teaspoon 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 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. 

1. 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. 

1. 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. 

1. 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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