Lightly spiced fish fajitas

• egg↗1

  beaten

• breadcrumbs↗100g g

  made from day-old bread

• fajita seasoning3 tsp tsp

  (we used Santa Maria)

• oil

  for greasing

• haddock↗400g g

  fillets, cut into chunky strips

• spring onions↗4

  finely sliced

• yellow pepper↗1

  sliced

• red pepper↗1

  sliced

• ripe avocados↗2
• ripe tomato↗1

  diced

• lime↗1
• tortillas1 x pack flour

  1 x pack flour

• grated cheese

  and soured cream, to serve

Step-by-step instructions

1. 1

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

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

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