Mexican Inspired Baja Style Fish Tacos

Meanwhile, halve the baby plum tomatoes. Halve the lime. Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Drain the sweetcorn in a sieve.

In a medium bowl, combine half the baby plum tomatoes, half the soured cream, then crumble in half the Greek style salad cheese. Add in a good sqeeze of lime.

In another bowl, combine the baby gem and a good squeeze of lime. Drizzle with oil and season with salt and pepper. Set aside for later.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sweetcorn. Cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once charred, add half the Mexican style spice mix and stir-fry until fragrant, 1 min more. 

Add the charred corn to the tomato bowl. Season with salt and pepper and mix to combine - this is your Mexican Inspired street corn salad. Set aside for later.

Pat the cod dry with kitchen paper. Cut each cod fillet into 6 equal-sized slices. Crack the egg (see pantry for amount) into a medium bowl and whisk. 

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

Season the fish, then dip each fish piece into the egg and then the breadcrumbs, ensuring it's completely coated.

Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw fish and discard any excess egg.

Return the (now empty) 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 in the pan and cook until crispy and golden, 6-8 mins. Turn every couple of mins. Once cooked, transfer to a plate lined with kitchen paper. IMPORTANT: The fish is cooked when opaque in the middle.