Butternut squash & chickpea tagine
Make this tasty vegetarian tagine that kids will love as much as grown-ups. It's a great way to serve four of their five-a-day and it's freezeable
Lightly spiced fish fajitas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 adults + 2 children
Skip to ingredients
- 1 eggbeaten
- 100g breadcrumbsmade from day-old bread
- 3 tsp fajita seasoning(we used Santa Maria)
- oilfor greasing
- 400g haddockfillets, cut into chunky strips
- 4 spring onionsfinely sliced
- 1 yellow peppersliced
- 1 red peppersliced
- 2 ripe avocados
- 1 ripe tomatodiced
- 1 lime
- 1 x pack flour tortillas
- grated cheeseand soured cream, to serve
Nutrition: Per serving (4 average portions)
- kcal553
- fat17g
- saturates4g
- carbs66g
- sugars7g
- fibre8g
- protein31g
- salt2.13g
Method
step 1
Heat oven to 200C/180C fan/gas 6.
step 2
Put the beaten egg into a shallow bowl. Tip the breadcrumbs onto a plate. Mix the fajita seasoning into the breadcrumbs.
step 3
Brush a non-stick baking sheet with oil. Dip the fish strips into the egg, then coat them with the breadcrumbs. Transfer to the oven.
step 4
Meanwhile, put the spring onions and peppers on a baking tray and turn them through a small amount of oil. When the fish has been in the oven for 5 mins, put the onions and peppers in. Bake for a further 10 mins until the fish fingers are golden.
step 5
Mash the avocados with a fork and stir through the diced tomato, lime juice and some black pepper. Get the other accompaniments ready in bowls.
step 6
Warm the tortillas for 15-30 secs in the microwave, or you can warm them through on a plate in the oven for a few mins.
step 7
Place all the food in dishes on the table and let everyone dig in!
