Get the kids involved at dinner time with these mildly spiced fish fajitas served in tortillas with their choice of avocado, peppers, cheese and soured cream!


1 egg, beaten

100g breadcrumbs, made from day-old bread

3 tsp fajita seasoning (we used Santa Maria)

oil, for greasing

400g haddock fillets, cut into chunky strips

4 spring onions, finely sliced

1 yellow pepper, sliced

1 red pepper, sliced

2 ripe avocados

1 ripe tomato, diced

1 lime

1 x pack flour tortillas

Grated cheese and soured cream, to serve


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

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

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.

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.

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.

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.

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