- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100g breadcrumbs, made from day-old bread
- 3 tsp fajita seasoning (we used Santa Maria)
- oil, for greasing
- 400g haddock fillets, cut into chunky strips
A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…
- 4 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 yellow pepper, sliced
- 1 red pepper, sliced
- 2 ripe avocados
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 1 ripe tomato, diced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 lime
The same shape, but smaller than…
- 1 x pack flour tortillas
In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
- grated cheese and soured cream, to serve
Heat oven to 200C/180C fan/gas 6.
Put the beaten egg into a shallow bowl. Tip the breadcrumbs onto a plate. Mix the fajita seasoning into the breadcrumbs.
Brush a non-stick baking sheet with oil. Dip the fish strips into the egg, then coat them with the breadcrumbs. Transfer to the oven.
Meanwhile, put the spring onions and peppers on a baking tray and turn them through a small amount of oil. When the fish has been in the oven for 5 mins, put the onions and peppers in. Bake for a further 10 mins until the fish fingers are golden.
Mash the avocados with a fork and stir through the diced tomato, lime juice and some black pepper. Get the other accompaniments ready in bowls.
Warm the tortillas for 15-30 secs in the microwave, or you can warm them through on a plate in the oven for a few mins.
Place all the food in dishes on the table and let everyone dig in!