Curried fish tacos with bean salad

• ripe avocado↗1

  peeled and chopped

• lemon↗juice ½

  juice ½

• can kidney bean↗½

  rinsed and drained

• cucumber↗finger-length

  finger-length, chunk, diced

• cherry tomato↗85g g

  havled

• skinless haddock↗2

  fillets, about 140g/5oz each

• plain flour↗1 tbsp tbsp
• mild curry powder↗1 tbsp tbsp
• vegetable oil↗2 tsp tsp
• tacos4

  shells, soured cream and lime wedges to serve

Step-by-step instructions

1. 1

   Mix the avocado with the lemon juice in a bowl. Add the beans, cucumber and tomatoes, then mix well with some seasoning. Slice the fish into thick, finger-length strips and toss in a bowl with the flour and curry powder.

2. 2

   Heat the oil in a large non-stick pan, then fry the fish slices for 1 min on each side until cooked through. Serve in the tacos, with the bean salad, soured cream and lime wedges.