Fish tacos, avocado salsa verde and radish salad

Ready in 20 minutes, serves 4.

You can use virtually any white fish, fresh or frozen.

• 1 bunch fresh coriander
• 4 tbsp lime juice
• 3 tbsp olive oil
• 2 tbsp water
• 1 tsp red chilli, finely diced
• 1 large avocado, diced
• Coarse salt and ground pepper
• 1/2 bunch radishes, trimmed and thinly sliced
• 1/2 cup sliced spring onion
• 2 tbsp bottled jalapeno chillies, diced
• 500g skinless white fish fillets (we used gurnard)
• 2 tbsp olive oil
• Juice of 1/2 lemon
• 8 soft tortillas, toasted
• 4 tbsp sour cream

1. To make avocado salsa verde, pulse the fresh coriander, 2 tbsp lime juice, 2 tbsp olive oil, and water to a rough paste in a food processor. Season with salt and pepper, stir in the diced chilli and avocado. Refrigerate until needed.

2. For the radish salad, in a small bowl, mix together 2 tbsp lime juice, 1 tbsp olive oil, radishes, spring onions and jalapeno. Season with salt and pepper.

3. Place white fish fillets into a saucepan, along with 2 tbsp olive oil and lemon juice. Season with salt and pepper and cover. Cook very gently for 12 minutes or until fish is completely cooked.

4. When ready to eat, quickly toast soft tortillas in your toaster.

5. To assemble, fill tortillas with fish and radish salad. Top with avocado salsa verde and a dollop of sour cream. Fold and enjoy.

Cook’s tip: If you like more bite, add a drizzle of hot sauce to the fish when assembling.