by Melissa Hemsley from Feel Good (Ebury Press)
Photography: Lizzie Mayson
The breadcrumb-esque crust of ground almonds works well here but, for a variation, try a mixture of almonds and desiccated coconut or grated Parmesan, if you like. Use a fish such as coley, pollock, haddock, cod or sea bream, or whatever is currently sustainably/responsibly sourced – ask your fishmonger for up-to-date advice.
Ghee or olive oil, for greasing
250g firm white skinless fish fillets (see introduction)
80g ground almonds
½ tsp ground cumin
½ tsp smoked paprika
A pinch of (chipotle) chilli flakes
1 garlic clove, finely grated or chopped
1 tsp grated lime zest
Sea salt and black pepper
4 handfuls of finely sliced (red) cabbage and lettuce
2 handfuls of fresh coriander, chopped
A few shakes of hot sauce or a chopped pickled jalapeño
1 tbsp extra-virgin olive oil
2 tsp lime juice
1 small ripe avocado, peeled and pitted
3 tbsp Greek-style yoghurt or sour cream
1½ tbsp lime juice
4–6 small corn tortillas or other wraps
Sliced red onion or pickled onion (see recipe below)
2 lime wedges
Preheat the oven to fan 210°C/gas mark 8 and grease a baking tray or line it with baking parchment.
Pat the fish dry, then slice into 8–10 fingers and season with salt and pepper. Whisk the egg in a small bowl with a little salt and pepper, then mix the ground almonds in another bowl with the spices, half of the garlic and lime zest.
Dip each fish finger into the beaten egg and then in the ground almond mix, ensuring that they are fully coated before placing on the prepared baking tray. Bake on the top shelf of the oven for 15 minutes until cooked through and golden brown.
While the fish is cooking, make the slaw by mixing everything together in a serving bowl with a pinch of salt and pepper.
Next, make the avocado cream. Mash the avocado in another serving bowl with a fork, then add the rest of the ingredients plus the reserved garlic, season generously with salt and pepper and mix together well. It should be creamy and tangy.
Some tortillas are best warmed in the oven (check the packet instructions) but most, I think, are tastiest heated on both sides in a dry pan until lightly golden and charred. Only heat them just before the fish is ready and keep them warm wrapped in a clean tea towel.
Serve up the fish fingers with the slaw, avocado cream, wraps (still in their tea towel to keep warm), sliced red onion and lime wedges and let everyone assemble the tacos themselves.
If you want to make ahead of time, this should keep for a week in the fridge.
Makes 1 bowl - 5 mins
+ pickling for 5 minutes
1 big red onion, halved and very finely sliced
Juice of 2 limes (or 1 big lemon) and a little grated zest, or 3 tbsp apple cider vinegar
¾ tsp sea salt
Place the red onion in a bowl with the lime (or lemon) juice and zest (or the vinegar) and salt. Scrunch and massage the onion in the lime juice for 30 seconds, then leave to bathe in the salty citrus juice for 5 mins, where it will go bright pink and delicious.