Simon Rimmer served up tasty air fryer fish tacos with coleslaw on Sunday Brunch.

The ingredients are: 2 x pieces of hake (180g fillet portions, cut into goujons), 100g of flour, 10g of celery salt, 5g of chilli powder, 5g of white pepper, 2 beaten eggs, 175g of panko breadcrumbs, 4 x soft flour tortillas 15cm circles, 150ml sour cream and 12 jalapeno slices.

For the slaw : Half a finely sliced red onion, 1 tablespoon of chopped coriander, 1 tablespoon of chopped mint, 1 carrot, julienned, Quarter of a red cabbage, finely shredded, 50ml of white wine vinegar, 50ml of hot sauce (Franks), Juice and zest of 1 lime, 3 finely sliced radishes and Lime wedges to garnish.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.