Tacos make such a great midweek family meal! Fun, versatile and easy, the flour tortillas take no time at all once you have the hang of them, and you can fill them with whatever you have in the fridge. These lightly spiced coconut fish tacos with summer slaw and tomato salsa are loaded with fresh flavours and perfect for summer. You can swap the fish for tofu to make these vegetarian and the natural yogurt for veganaise or soy yogurt to make the whole dish vegan.

Serves 4
¼ red cabbage
½ bulb of fennel
1 tblsp natural yogurt
1 tsp mustard (I like a grainy one best)
1 tsp sesame seeds
 Approx 4 tomatoes (double if you are using cherry tomatoes) 
1 bulb garlic
Juice ½ lime
Handful of parsley
600g white fish (eg cod or haddock), cut into large bitesize chunks, or chunks of tofu work just as well
1 tbsp paprika
1 tsp chilli powder
50g flour
2 tbsp desiccated coconut
A generous pinch of sea salt
Circa 2 tbsp coconut oil in liquid form

Makes 8 small flour tortillas:
400g flour (you can use plain, wholemeal or spelt)
2 tsp baking powder
200ml lukewarm water
3 tblsp olive oil
Pinch of sea salt

To make the slaw, thinly slice the cabbage and fennel. Mix in the yogurt, mustard and sesame seeds then pop in the fridge until ready to eat. This can be made up to a few hours in advance.

To make the salsa, dice the tomatoes and finely chop the garlic and parsley. Mix together with the lime juice. Again, this can be made up to a few hours in advance.

For the flour tortillas, sift the flour, baking powder and salt into a large mixing bowl. Add the oil to the water in a measuring jug, then slowly pour onto the flour, bit by bit, stirring as you go. Only add enough water to make the dough come together. It should be soft but not sticky. Divide dough into 8 balls, then, between two pieces of baking parchment or greaseproof paper (so you can roll them thinly without them sticking to the surface), with a little flour, roll our each ball to about the size of a side plate.

Fry in a non-stick pan on a high heat with only a drop of oil for about a minute on each side. Turn as they start to bubble. Leave in a warm oven or just under a tea towel while you cook the fish.

For the fish, mix together the flour, paprika, chilli, salt (be generous with your pinch) and desiccated coconut in a bowl. Roll the chunks of fish in the coconut oil to make them sticky, then in the flour mixture to coat. Heat the remaining coconut oil and shallow fry at a high heat for 2-3 minutes on each side. You will probably need to do this in batches, so just pop on a warm plate when each batch is done.

Serve the tacos with a helping of slaw, a spoonful of salsa, a few chunks of fish and finish with a good squeeze of lime. A little extra natural yogurt and some coriander finish off this dish perfectly!