THE CANNY COOK: Fish tacos with chipotle slaw
In terms of toppings, I think it's worth going big. Grated cheese, sliced avocado (or guac), shredded cabbage, lime wedges and soured cream mixed with a little ground cumin, salt and lime juice are non-negotiables. As are pickled red onions, which bring tang and a pop of pink. My quick method: mix 2 tbsp cider vinegar, 2 tsp honey and 1 tsp salt, add a finely sliced red onion and soak for about 30 minutes, giving it a stir now and then.
I prefer corn tortillas to flour. They have a nutty flavour and tend to be smaller (ie perfect taco size). If you need help with seasoning, try tajin (ocado.com or mexgrocer.co.uk), a Mexican dry condiment made from mild chilli, lime and sea salt, shaken over tacos for instant zing. It's also popular sprinkled over fruit such as watermelon and mango – a refreshing way to finish the meal.
4 tbsp chipotle mayo, £1.25; 400g white cabbage, £1
METHOD
Preheat the oven and cook the fish goujons according to the packet instructions (usually about 12-14 minutes at 200C/180C fan/gas 6).
Meanwhile, shred the cabbage as finely as you can, either using a sharp knife or with a mandoline. Toss with 3-4 tbsp chipotle mayo and a pinch of salt. Add a squeeze of lemon or lime juice, too, if you have it.
Heat a dry frying pan over a medium-high heat. Toast the tortillas for about 30 seconds on each side, wrapping them in a clean tea towel as you go.
To serve, fill the tortillas with goujons and the chipotle slaw. Add any other extras of your choice: pickled red onions, grated cheddar, sliced avocado, lime wedges and soured cream.
*This cost assumes you already have some basic store-cupboard ingredients. Prices taken from Sainsbury's and correct at time of going to press.
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