Name: Fish tacos
Prep time: 15 min
Cook time: 6 min
Yield: 4
Cuisine: Mexican
Ingredients: For the fish; 3 tbsps extra-virgin olive oil; 2 tsps ground coriander; 2 tsps ancho chilli powder; Pinch cinnamon; Salt and freshly ground black pepper; 450g meaty yet flaky white fish, like mahi mahi or cod, skinned, de-boned, cut into chunks; For the mayonnaise; 115g mayonnaise; 1 clove garlic, roughly chopped; 8 sprigs fresh mint; 2 tsps ground cumin; 1 lime, juiced, plus extra if necessary; Salt and pepper; For the tacos; 10 corn tortillas, warmed; 1/4 head green cabbage, shredded; 115g finely chopped green onions; Pickled banana pepper strips, optional; 1 lime, cut into 8 wedges; Pickled banana pepper strips, optional; 1 lime, cut into 8 wedges

1) To make the fish, in a bowl, combine the oil, spices, salt and pepper. Add the fish and make sure each piece is coated with the marinade.

2) For the mayo, put the mayonnaise, garlic, mint, cumin and lime juice in a food processor. Whizz until smooth. Season with salt, pepper and more lime juice, if necessary. Pour into a bowl and set aside.

3) Grab a large, nonstick saute pan and warm it gently over medium heat; no need to add oil since the fish is already coated in oil. Once warm (test by sprinkling some water into the pan, if it sizzles and evaporates, you're ready), place each piece of fish in the pan. It should sizzle gently but firmly when it hits the pan. Cook until cooked through, but still moist, about 3 minutes per side. The fish should flake easily with a fork. Don't overcook your fish! It'll taste awful!

4) Remove the fish from the pan and serve immediately with warmed tortillas. I put a light layer of cabbage on the bottom, then the sauce, a few chunks of fish, the spring onions, a couple of slices of banana pepper and a squeeze of lime. And once the fish is finished off, you can do what I do and make cabbage tacos - everything except the fish! So good!