Lightly spiced fish fajitas

2 of 5-a-day avocados breadcrumbs cheese fajitas fibre fish fish tacos haddock kids fajitas spring onions tomato tortillas vitamin c

N/A

Serves 2 adults + 2 children

Source

Ingredients

1 egg , beaten

100g breadcrumbs , made from day-old bread

3 tsp fajita seasoning (we used Santa Maria)

oil , for greasing

400g haddock fillets, cut into chunky strips

4 spring onions , finely sliced

1 yellow pepper , sliced

1 red pepper , sliced

2 ripe avocados

1 ripe tomato , diced

1 lime

1 x pack flour tortillas

grated cheese and soured cream, to serve

Method

Heat oven to 200C/180C fan/gas 6.

Put the beaten egg into a shallow bowl. Tip the breadcrumbs onto a plate. Mix the fajita seasoning into the breadcrumbs.

Brush a non-stick baking sheet with oil. Dip the fish strips into the egg, then coat them with the breadcrumbs. Transfer to the oven.

Meanwhile, put the spring onions and peppers on a baking tray and turn them through a small amount of oil. When the fish has been in the oven for 5 mins, put the onions and peppers in. Bake for a further 10 mins until the fish fingers are golden.

Mash the avocados with a fork and stir through the diced tomato, lime juice and some black pepper. Get the other accompaniments ready in bowls.

Warm the tortillas for 15-30 secs in the microwave, or you can warm them through on a plate in the oven for a few mins.

Place all the food in dishes on the table and let everyone dig in!