Thomasina Miers, Wahaca big cheese, clears one thing off your massive to-do list. Dinner is served

This week we welcome Thomasina Miers to the Muddy (not literally, don’t worry) kitchen. The former Masterchef winner is a leetle bit busy running her Wahaca restaurant empire, writing books and newspaper columns and looking after her three daughters so she’s a big fan of the no-fuss supper and fortunately for us, an even bigger fan of Muddy (honestly, her dog told me). Over to you, Thomasina…

 

Fish Tacos (serves 4-6, takes 20 minutes)

Ingredients

For the tacos

600g line-caught cod, monkfish or other firm fish

100g mayonnaise

100g creme fraiche

2tbsp extra virgin olive oil

2 limes, quartered

8-12 corn or corn and flour tortillas (2-3 per person)

150g grated cheddar

Tomato salsa (shop-bought is fine)

Shredded lettuce

 

For the guacamole

1/2 red chilli, finely chopped

1/2 red onion, finely chopped

1 small garlic clove

3 ripe Hass avocados

1 very ripe tomato, chopped

Juice of 1-2 limes

Small handful chopped coriander leaves

Salt to taste

 

Method

1/ Make the guacamole. Put one-quarter of the onion, the garlic, the chilli and salt in a pestle and mortar and mash to a rough paste. Scoop the avocado flesh out into a bowl and add the onion-y paste. Mash with a fork, adding lime juice, the rest of the onion, coriander and tomato. Season to taste. [Ed’s note: if you’re in a rush, you could always buy the guac – we won’t tell Thomasina if you don’t.]

2/ Season the fish and fry in olive oil over a medium heat for a few minutes each side until cooked through. Squeeze over some lime juice, break into chunks and put in a bowl.

3/ Heat tortillas in the microwave or a dry frying pan, and put them on the table wrapped in a tea towel to keep them warm. Put the grated cheese, salsa and lettuce in bowls, alongside the guac. Mix the mayo and creme fraiche together and put that in another bowl. Get everyone to grab a tortilla and get stuck in.

Recipe from Home Cook (£25) by Thomasina Miers