EASY FISH TACOS

Canned fish in all its forms is pretty good, and extremely good value for money.

PER SERVING 896 cals, 68g fat, 10g sat fat, 30g carbs

SERVES 4

✣ 4tbsp any oil

✣ 8 spring onions, thinly sliced on the diagonal

✣ 1 garlic clove, finely chopped

✣ 400g can cannellini beans, well drained

✣ 198g can sweetcorn, well drained (165g drained weight)

✣ 200g (7oz) mayonnaise

✣ 125g can mackerel, well drained

✣ 418g can salmon, well drained

✣ Squeeze of lemon juice

✣ 8 soft or crunchy tacos

✣ 2 heads Little Gem lettuce or similar hard lettuce such as romaine or cos, shredded

✣ 4tbsp chopped fresh or frozen coriander (about 1 small bunch if fresh)

✣ 2tbsp sriracha or sweet chilli sauce (optional)

1

Heat the oil in a pan over a medium heat. Add the spring onions and garlic and soften for 5 mins. Add the beans and warm through for 2 mins. 2

Spoon the contents of the pan into a bowl and gently break down with a fork or potato masher: don’t go mad. Add the sweetcorn, mix well and leave to cool. 3

Next add the mayo and mix well again. 4

Gently flake the fish into nice pieces – not too small – and add to the bowl along with the lemon juice. Carefully fold together.

5

Lay out a soft tortilla or position the crisp versions and place a little lettuce into each one. Evenly spoon in the fish mix, then top with a little coriander and spicy sauce. Either fold or serve as is.