Nick Nairn served up tasty Fish Tacos with Guacamole, Pico de Gallo, Goujons and White sauce on James Martin’s Saturday Morning.

The ingredients for the Tortilla are: 100g maseca corn flour, Water, 1.5g salt, Guacamole, 1 ripe avocado, Juice 1/2 lime, 2g salt and 1 tbsp olive oil.

For the Picco de Gallo: 2 ripe tomatoes, concassed, 1/2 finely chopped red onion, 1/2 red chilli, finely chopped, 2 tbsp coriander, finely chopped, 1 clove garlic, finely chopped, 1g salt, 2 tbsp olive oil, Juice of 1/2 lime and 1 tbsp tomato ketchup (optional).

For the Goujons: Plaice fillets, Cut into 1 cm strips, Plain flour, 2 eggs and Panko breadcrumbs.

For the White Sauce: 100ml mayo, 60 ml sour cream, Juice 1/2 lime, 1 clove garlic, very finely minced, 1.5 g salt, Pinch cayenne pepper, Pinch ground cumin and Milk to adjust.

See recipes by Nick in his book titled: Nick Nairn’s New Scottish Cookery: 160 New and Traditional Recipes available from Amazon now.