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    John Whaite's Fish tacos

    Makes: 4


    For the fish
    600g cod fillets, cut into 1-inch chunks
    2tsp ground cumin
    1tsp ground coriander
    1tsp coarse black pepper
    1tsp sea salt flakes (or ½ tsp table salt)

    For the salsa
    ½ cucumber, finely diced
    1 fat red chilli, finely chopped
    100g pineapple, finely diced
    Juice of 1 lime

    For the guacamole
    2 very ripe avocados
    6 cherry tomatoes, roughly chopped
    3 springs onions, very finely chopped
    Juice 1 lime
    Small handful roughly chopped coriander

    To Finish
    4 small wheat tortillas 


    1.  Preheat the oven to 200C/180C fan/gas mark 6. Place the cod into a bowl and add the other ingredients. Toss together until the fish is well coated, then scatter onto a roasting tray and roast for 10-15 minutes, just until cooked through.

    2.  For the salsa, simply toss everything together into a bowl with salt and pepper to taste.

    3.  To make the guacamole, squeeze the avocado over a bowl so the flesh falls out – this is very satisfying. Remove the stones. Add the remaining ingredients, again with salt and pepper to taste, and use a spoon to ‘cut’ everything together – I like my avocado to stay fairly chunky, but you can make it looser if preferred.

    4.  To assemble, take a tortilla and warm it briefly over a hot dry frying pan. Spread a little guacamole down the centre, flake over some cod, and then spoon over some salsa. Wrap and devour. 

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