Serves 4:

2 packets of cod, cut into chunks

1/2 pineapple, finely diced

1 lime, juiced

Pinch of sugar and salt

A sprinkle of red chilli flakes

Handful of coriander

1 packet of spring onions

8-12 mini tortillas

Squeeze of mayo

Generous squeeze of spicy harissa dressing

1. Start by making your pineapple salsa. Finely dice your pineapple, and add to a bowl. Squeeze over your lime juice, and add a pinch of salt, sugar and chilli flakes. Mix well and leave to marinate whilst making your tacos.

2. Cut your pieces of cod into large chunks and add to a bowl. Drizzle with olive oil, a pinch of salt and your spicy harissa dressing. Then add some oil to a hot pan and fry off your cod. (Be careful not to move them around too much as they’ll break up easily!) Fry for a couple of mins on each side, basting in the spicy harissa dressing. Once cooked, remove from the pan and set aside.

3. Add some more oil to the frying pan, and add your spring onions. Fry until beginning to blacken and soften, then remove from the pan, and finely dice.

4. Make your spicy mayo by mixing your mayo and spicy harissa dressing together in a small bowl!

5. Warm through your tacos and assemble everything together! Top with fresh coriander and a squeeze of extra lime.