Fish tacos/tortillas with kiwi, lime and chilli salsa.

100g plain wholemeal flour (if making your own tortilla’s)

2 ripe kiwi fruit (nectarines and cherries also work well here)

4 spring onions

1 fresh jalapeño or green chilli

1 bunch of fresh coriander (30g)

2 limes/lemons

Tabasco chipotle sauce

¼ red cabbage (150g)

1 tbsp. red wine vinegar

½ an orange

1 red or yellow pepper

2 x 120g fillets of firm white fish, from sustainable sources

Olive oil

2 tbsp. natural or Greek yogurt

In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of minutes, then put aside. Peel the kiwi fruit or stone fruits, cut in half and put into a large dry non-stick frying pan on a medium heat with the green halves of the spring onions and the deseeded chilli.

Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection. Very finely slice the red cabbage, ideally on a mandolin (use the guard!), scrunch with the remaining coriander leaves and the vinegar and orange juice, then season to perfection.

(If making tacos, divide the dough into four balls and roll out each one thinly. Cook each through in a non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. Cover with a tea towel to keep warm.) Ready-made Taco’s or wraps, just heat and cover.

Slice up the whites of the spring onions. Deseed the pepper and cut into 1cm dice. Slice the fish into 2cm strips, then toss with the spring onion, pepper and 1 tablespoon of oil. Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or until the fish is cooked through and lightly golden. Divide the yogurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, then salsa and lime wedges for squeezing over, and enjoy!