Pollock & Chorizo Tacos With Smashed Chilli Peas

Boil a kettle

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

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

Add your 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) your garlic

Combine your natural yoghurt, the chopped garlic (not a big garlic fan? Try using less!) and the juice of half the lime[s] in a small bowl – this is your tangy garlic yoghurt

Cut the remaining lime into 1 wedge per person

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 your diced chorizo and cook for 4-5 min or until crisped

Meanwhile, add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through

Wash your salad, then pat it dry with kitchen paper

Add your diced pollock (unevenly sized diced pollock? Chop any larger ones into bite-sized pieces!) to the pan with the chorizo and cook for 5 min further, turning once halfway, until the fish is cooked through – this is your pollock & chorizo

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