Mexican Style Spiced Fish Finger Tacos and Wedges

Meanwhile, cut the tomato into 1cm chunks and pop into a small bowl with a drizzle of oil. 

Cut the lime into wedges. Squeeze a little lime juice onto the tomatoes, season with salt and pepper, then set the salsa aside. 

Trim the baby gem, halve lengthways, then thinly slice. 

Grate the cheese. 

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs and Mexican style spice mix into another bowl, season with the salt (see pantry for amount) and pepper. 

Cut each basa fillet widthways into 6 equal-sized 'fingers'.

Season the fish, then dip each fish finger into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a plate. IMPORTANT: Wash your hands and equipment after handling raw fish and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the fish fries properly - heat for 2-3 mins before you add the fish.

Once hot, lay the fish fingers in the pan and cook until crispy and golden, 6-8 mins. Turn every couple of mins. Cook in batches if necessary. 

Once the fish is cooked, transfer to a clean plate lined with kitchen paper. IMPORTANT: The fish is cooked when opaque in the middle.

A few mins before the fish is ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.