• 4 small fillets of white fish, cut into inch wide strips.
• 1 handful of coriander
• 2 cloves garlic
• 1 lime (juiced)
• 6 tbsp Olive oil
• 1 large pinch of rock salt

For the guacamole

• 1 avocado
• 1/4 red onion
• 1/2 lime (juiced)
• 1 handful of coriander (cilantro)
• 6 cherry tomatoes
• 1 big pinch of rock salt

For the sauce

• 2 tbsp mayonnaise
• 3 tbsp crème freche or sour cream
• 4 tbsp hot sauce

Method

For the marinade…

1. Use a pestle & mortar to crush up your coriander, garlic, lime and salt.
2. Add olive oil, stir and pour over your fish. Flip them around in the marinade and leave them to stand for a few minutes.

For the guacamole…

1. Use a fork to loosely mash your avocado, you don’t want a fine paste, just chunky.
2. Finely chop your red onion, coriander & cherry tomatoes, & mix it all together with the lime & the salt.

For the taco sauce…

1. Mix together the mayo, crème freche and hot sauce!

For the fish…

1. Heat your frying pan (use a griddle pan if you have one). When it starts to smoke, turn it down to a medium heat & add your fish. Don’t add oil, the fish is already covered in it.
2. After a couple minutes, flip your fish and cook for the same amount of time on this side.
3. When your done, take the fish out of the pan and scrape down all the bits left behind, these are full of flavour.
4. Assemble the tacos: tortilla (heated in frying pan for a few seconds), taco sauce, watercress, fish and finally the guacamole.