4 boneless white fish fillets, such as haddock, hoki, pollock (about 140g/5oz each)
2 tbsp fajita seasoning or Tex-Mex seasoning
2 tbsp sunflower oil
200g pot guacamole
handful of coriander leaves, roughly chopped
lime wedges, to serve
Make Tex-Mex seasoning
To make your own Tex-Mex seasoning, mix 3 tsp ground cumin, 3 tsp ground coriander and
½ tsp chilli powder with a large pinch of salt and a good grind of pepper.
Dust the fish in the seasoning, then set aside.
Heat the oil in a shallow frying pan, then fry
for 3-4 mins on each side until crisp. Serve
each piece of fish with a spoonful of
guacamole on top, a scattering of chopped
coriander and a lime wedge for squeezing.