Fish finger ‘tacos’ with guacamole

Under R110 • Serves 4 as a light meal • Preparation: 20 minutes Cooking time: 45 minutes

• 4 medium-sized flour tortillas

• 30ml olive oil

• 16 fish fingers

• 1 large ripe avocado

• 30ml creamy mayonnaise

• salt and black pepper

• lemon juice, to taste

• ½ cucumber, cut into ribbons

• 250ml peas, steamed

• 2 tomatoes, cut into wedges

• ½ red onion, chopped

1 Heat a pan and dry-roast the tortillas until browned on both sides. Immediately fold each tortilla over to resemble a taco. Set aside – they will retain their shape as they cool.

2 Pour the oil into the pan and fry the fish fingers until crispy and cooked through.

3 Mash the avocado, mix it with the mayonnaise and season to taste with salt, pepper and lemon juice. (You can also use readymade guacamole.)

4 Spread a thick layer of guacamole on each ‘taco’ and fill with cucumber, peas, tomato and red onion. Finally, add four crispy fish fingers to each taco. Serve immediately.