Ingredients

• 1 red onion
• finely chopped
• 5 tomatoes
• skins and seeds removed
• finely chopped
• 3-4 chillies
• seeds removed and finely chopped
• 1 tsp sugar
• 1 lime
• juice only
• 4 tbsp chopped fresh coriander
• pinch salt
• 1 large avocado
• peeled
• halved
• stone removed
• 1 green chilli
• seeds removed
• 1 lime
• juice only
• 2 spring onions
• chopped
• 1 tbsp chopped fresh coriander
• 3 tbsp vegetable oil
• ½ tsp salt
• 2 x 325g/12oz sea bass
• filleted
• salt and freshly ground black pepper
• 225g/8oz plain flour
• 2 free-range eggs
• 200ml/7fl oz water
• sunflower oil
• for deep-frying
• 8 soft flour tortillas
• warmed in an oven or microwave
• 225g/8oz iceberg lettuce
• finely shredded
• 300ml/10 oz soured cream

Directions

• For the salsa
• place all of the salsa ingredients together into a bowl and mix well to combine. Set aside.
• For the guacamole
• place all of the guacamole ingredients together into a food processor and blend until smooth.
• For the tacos
• slice the fish fillets into strips 1cm/½in wide and season with salt and freshly ground black pepper. (You can use the rest of the fish for making fish stock
• or for another recipe.)
• Place the flour
• eggs
• water and a pinch of salt into a food processor and blend until smooth.
• Heat a deep-fat fryer to 190C/375F. Alternatively
• half-fill a deep
• thick-based pan with the sunflower oil and heat until a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Dip the strips of fish into the batter
• then fry in batches in the oil for 3-4 minutes
• or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
• To serve
• lay the tortilla wraps down flat on a plate or flat surface and place some lettuce leaves down the centre of each wrap. Arrange the fried fish over the lettuce
• then spoon over some salsa and soured cream. Fold in the sides
• roll up as tightly as you can and serve each taco with a dollop of guacamole.