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 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!