Cooking Instructions
1.
Preheat the oven to 200°C/180°C fan/gas mark 6. Toss the
potato wedges (3)
with 3 tsp of the
fajita seasoning (7 g)
, ½ tsp salt and the
olive oil (30 mL)
, transfer to a baking tray, and bake for 25-30 minutes or until cooked through and golden.
2.
Meanwhile, blitz the
tortilla chips (1/2 bag)
to a breadcrumb consistency. Transfer to a bowl and stir in the remaining 1 tsp of
fajita seasoning (2 g)
.
3.
Season the
fish fillets (2)
and place on a lined baking tray before topping each with the tortilla crumb, pressing down slightly. Pop in the oven for 10-15 minutes, or until the fish is cooked through.
4.
Meanwhile, combine the
soured cream (150 g)
,
jalapeño (1 handful)
,
coriander (1 handful)
and
lime juice (1/2)
in a bowl and season to taste. Serve the fish, chips and Mexican-style tartare sauce with a little extra fresh
coriander (to taste)
,
lime wedges (to taste)
and a fresh
green salad (to taste)
.