Fish Tacos With Chimichurri & Sour Cream

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Peel and finely chop the shallot[s]

Peel and finely chop (or grate) the garlic

Chop the coriander finely, including the stalks

Combine the chopped shallot, garlic and coriander in a bowl with the chilli flakes (can't handle the heat? Go easy!), red wine vinegar, 1 tbsp [2 tbsp] olive oil, a pinch of salt and sugar and give everything a good mix up – this is your chimichurri

Wash then shred the little gem lettuce finely

Chop the tomatoes finely

Add the shredded little gem lettuce to a bowl with the chopped tomatoes and a pinch of salt and stir it all together – this is your salad

Cut the basa fillets into bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the basa pieces, ground cumin, smoked paprika and a pinch of salt and cook for 3-4 min or until cooked through

Meanwhile, add the tortillas to a baking tray

Put them in the oven for 2-3 min or until they're warmed through