Speedy fish tacos

Preheat the oven to 200ºC, gas mark 6. Spread the goujons over a lined baking sheet and bake according to pack instructions. Meanwhile, put half of the lime juice in a small bowl, stir in a pinch of salt and the sugar, then add the red onion and jalapeño, tossing everything together. In another small bowl, mix the remaining lime juice with the soured cream, cumin and a pinch of salt; set aside.

In a large, dry frying pan set over a medium-high heat, heat the tacos for 30-40 seconds on each side until taking on some colour (you can do 2 at a time in a large pan). Wrap in a clean tea towel to keep warm. To serve, put some shredded lettuce in a taco wrap. Top with the battered goujons, soured cream, pickled red onion, chilli and grated cheese.