Mexican Smokey Fish Tacos

In a medium bowl, combine the vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the shredded red cabbage and grated carrot. Just before serving, toss to coat. TIP: Tossing just before serving will help keep the cabbage crisp.

Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing occasionally, until golden and lightly charred, 4-5 minutes. TIP: Cover the pan with a lid or foil if the kernels are jumping out. Transfer to a small bowl.

In a shallow bowl, combine the Mexican Fiesta spice blend, plain flour, the salt and a pinch of pepper. Add the fish strips and gently toss to coat in the spiced flour. Return the frying pan to a medium-high heat with a good drizzle of olive oil. When the oil is hot, add the fish and cook until golden and just cooked through, 2-3 minutes each side. TIP: The fish is cooked through when the centre turns from translucent to white.

While the fish is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.