Let's get cooking Mexican Fish Tacos

A corn or wheat tortilla is folded over a filling to create a taco, a typical Mexican cuisine. Tacos are the first fast food since you can eat the package and you don't need silverware.

Equipment
Chopping board
Sharp knife
Juicer
Fork
Garlic crusher
Can opener
Teaspoon
Tinfoil
3 small mixing bowls
Scissors
Plastic cup
Measuring spoons
Clingfilm
Silicone brush
Ovenproof dish
Oven gloves

Ingredients
Serves 4
1 small red onion
2 limes
1 x 190g canned, no
added sugar or salt
sweetcorn
1 fresh red chilli
20g fresh coriander
4 skinless medium-sized
pollock fillets
1 x 5ml spoon ground
cumin
1⁄2 x 5ml spoon paprika
1 garlic clove
1 x 15ml spoon olive oil
8 corn tortilla wraps
2 small ripe avocados

Method

1. Preheat the oven to 220°C/200°C fan oven or gas
   mark 7.
2. Peel the red onion, slice in half and then slice

finely into half-moon shapes and place in a non-
metallic bowl.

1. Slice the limes in half, squeeze out the juice and
   pour half of it over the onions. Stir with a fork to
   mix the onion well in the juice and cover with
   clingfilm. Keep the remaining juice for later.
2. Open and drain the sweetcorn and put into a small
   bowl. Chop the chilli in half and deseed it using
   a teaspoon. Chop the chilli finely and add to the
   sweetcorn.
3. Wash and chop the fresh coriander finely in a
   plastic cup with scissors, add them to the chilli
   and sweetcorn, cover with cling film and set aside.
4. Cut the fish fillets in half lengthways, so they
   look a bit like fish fingers and place them in your
   ovenproof dish.
5. Mix together the cumin and paprika in a small
   bowl. Peel and crush the garlic and add to the
   spices with the olive oil and brush the mixture
   over the pollock.
6. Place the fish in the oven for 8–10 minutes,
   depending on the thickness of your fillets. Once
   the fish is cooked through, remove it from the oven
   and cover loosely with tinfoil.
7. Warm the tortillas as per the instructions on
   the packet.
8. Peel the avocado, remove the stone and cut it
   into slices.
9. Spoon the reserved lime juice over the avocado
   slices to prevent them going brown.
10. Add some of the fish fillets to the tortillas, then
    a spoon of sweetcorn, onions and avocado. Fold
    and enjoy!