I had a great lunch this weekend when I went out with the girls;  a glass of chardonnay and a fish taco! I’ve never heard of that before, but the combination of trout and tomato puree was delicious! I ran home and looked up a fish taco recipe. I would add some avocado for kick, and otherwise just enjoy this lovely lovey taco (have some chardonnay with it as well, go on!!!!) Naimah

[from: martins-seafresh.co.uk]

455g (1 lb) huss or cod fillets, fresh or defrosted, skinned and cubed
1 x l0ml spoon (1 dessertspoon) sunflower oil
1 small onion, sliced
2 green pepper, deseeded and chopped
1 clove garlic, crushed
1 x 425g can chilli beans
3 x 15ml spoon (3 tablespoons) tacos sauce, mild or hot
1 x 15ml spoon (1 tablespoon) tomato puree

Serving suggestions: 2 tacos shells, shredded crisp lettuce and grated Cheddar cheese or 1 packet of tortilla chips

1. Heat the oil in a large pan and cook the onion, pepper and garlic until soft and transparent.

2. Stir in chilli beans, tacos sauce and tomato puree.

3. Add prepared fish, stir carefully, cover and simmer gently for 5-6 minutes until fish is cooked.

4. Serve in tacos shells with lettuce and a salsa.