Fish finger tacos

This speedy supper for two is a Mexican-British mash up. Look out for Omega-3 fish fingers in store as these are made with pollock, which has higher levels of Omega-3 than the more traditional cod, and is also more sustainable

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C, fan 200°C, gas 7. Cook the peas in salted boiling water for 2-3 minutes. Tip into a sieve, refresh with cold water and set aside.

Step 2

Put the fish fingers on a baking tray and cook for 15 minutes until golden brown and cooked through.

Step 3

Meanwhile, mix the yogurt, jalapeños, capers, dill, zest of the lemon and seasoning together in a bowl to make a tartare sauce.

Step 4

Shake excess water from the peas and put in a bowl with the avocado. Mash roughly using a fork, then stir in the juice of half the zested lemon, the oil and seasoning. Cut the remaining lemon into wedges for serving.

Step 5

Warm the wraps according to pack instructions.

Step 6

Halve the fish fingers. Roughly spread each tortilla with the tartare sauce, spoonon some pea and avocado mash and top with 3 fish finger halves. Serve with the lemon wedges.

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