Fish finger tacos

• 16 store-bought fish fingersfrozen
• 8 store-bought tortillassmall, 15cm flour tortillas
• 2 ripe avocadoshalved and pitted
• 1 limejuiced
• ¼ tsp garlic powder
• ½ tsp salt
• ¼ iceberg lettucefinely shredded
• 120 g shredded Mexican cheese blendstore-bought pre-shredded

1. 1

   Preheat your oven to 220°C (425°F) and spread the fish fingers in a single layer on the sheet pan. Bake for 10 minutes, flipping halfway, until golden and crispy.

   Tip: Don't crowd the pan — give each fish finger space so they crisp up rather than steam.

2. 2

   While the fish fingers bake, scoop the avocado flesh into a bowl and mash with a fork until mostly smooth but still a little chunky. Stir in the lime juice, garlic powder, and salt. Taste and adjust seasoning.

   Tip: A few lumps in the guac are your friend — it adds texture to every bite.

3. 3

   Shred the iceberg lettuce finely and set aside.

4. 4

   Warm the tortillas one at a time in a dry skillet over medium-high heat for about 20-30 seconds per side until soft, pliable, and lightly charred in spots. Stack and cover with a clean kitchen towel to keep warm.

   Tip: Don't skip this step — a warm, slightly charred tortilla is a completely different experience from a cold, floppy one.

5. 5

   Assemble the tacos: spread a generous spoonful of guacamole down the center of each tortilla, add 2 fish fingers, top with shredded lettuce, and finish with a pinch of shredded cheese. Serve immediately.

   Tip: Get the kids to build their own — it's half the fun and means everyone gets exactly what they want.

• sheet pan (half-sheet (18x13 inch))
• skillet (25cm (10-inch))
• cutting board
• chef's knife
• fork

Per serving

Nutritional values are estimates only.