Fish tacos

Serves 4- 6 Prep 20 mins Cook 10 mins

FOR THE TACOS 600g line-caught cod or monkfish 100g mayonnaise 100g crème fraîche 2 tbsp extra-virgin olive oil 2 limes, quartered 8-12 corn or corn and flour tortillas

(2-3 per child) 150g grated cheddar fresh Tomato salsa (see recipe, right) shredded lettuce FOR THE GUACAMOLE ½ red chilli, finely chopped ½ red onion, very finely chopped 1 small garlic clove 1 tsp salt, or to taste 3 ripe avocados juice of 1-2 limes, or to taste small handful of coriander leaves,

chopped, or to taste 1 very ripe tomato, deseeded and

chopped

1 First, make the guacamole. Check the heat of the chilli by nibbling the tip furthest from the stem. If it is hot, remove the seeds, or leave it out entirely if your children are totally heat-averse.

2 Put a quarter of the red onion, the garlic clove, the chilli and salt in a pestle and mortar and mash to a rough paste. Cut open the ripe avocados, remove the stones and scoop the flesh into a large bowl, adding the onion, garlic and chilli paste. Roughly mash the flesh with a fork, adding half the lime juice as you go. When you have a rough guacamole, stir in the remaining lime juice and onion with the chopped coriander leaves and chopped tomato. Season with plenty of black pepper, then put it in a serving bowl on the table.

3 Season the fish with salt and pepper. Mix the mayonnaise and crème fraîche together and put in a bowl on the table.

4 Heat the olive oil in a frying pan over a medium heat and fry the fish for a few minutes each side until cooked through. Season with a squeeze of lime juice.

5 Heat the tortillas in a microwave or a dry frying pan and put them on the table in a basket, wrapped in a tea towel to keep them warm. Place the grated cheese and salsa in separate bowls and add to the table with bowls of lettuce. Invite your children to fill their tortillas with whatever they want, roll them up and tuck in.