Haddock & Chorizo Tacos With Smashed Chilli Peas

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a kettle

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Roll the lime[s] with your hand on a hard surface (to release more juice!) and cut in half

Add the blanched peas to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 2-3 min or until they're tender

Once cooked, drain and return to the pot to steam dry

Whilst the peas are cooking, peel and finely chop (or grate) the garlic

Combine the natural yoghurt, chopped garlic (don't like raw garlic? Go easy!) and juice of 1/2 [1] lime in a small bowl – this is your tangy garlic yoghurt

Cut the remaining lime into wedges

Return the cooked peas to a low heat with a large knob of butter

Once melted, add the chopped chilli (can't handle the heat? Go easy!)

Mash until you're left with a coarse pea mash – these are your smashed chilli peas

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

Once hot, add the diced chorizo and cook for 4-5 min or until crisped

Meanwhile, add the tortillas to a baking tray

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

Wash the rocket, then pat it dry with kitchen paper

Add the haddock bites to the pan with the chorizo and cook for 3-4 min further, turning once half way, or until the fish is cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily