handful of coriander, chopped, plus extra to serve
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon paprika
handful of thyme, chopped
6 skinless gurnard fillets, about 100 g (3 1/2 oz) each, cut into strips
8 soft flour tortillas
100 g (3 1/2 oz) radishes, thinly sliced
1 lime, cut into wedges
50 ml (2 fl oz) soured cream
salt and pepper
Cut the avocado in half and discard the stone. Peel, then cut into slices.
Heat a griddle pan. Mix together the coriander, the oil, cumin, paprika and thyme, then season. Rub over the fish strips, then cook on the griddle pan for 2 minutes on each side until cooked through.
Meanwhile, warm the tortillas in a microwave or in the oven according to the pack instructions.
Set out the avocado, radishes, lime wedges and soured cream on a serving board. Place a little of the fish, avocado, vegetables and a squeeze of lime in each tortilla and top with soured cream and some coriander sprigs, roll up and eat.