This recipe is incredibly easy to make, conjuring up classic Californian flavours with simple ingredients.

They’re rich, zingy, crunchy and unbelievably delicious, and make for a splendid summertime lunch. 

Ingredients (serves 2):

Mini corn tortillas

For the fish:

500g white fish (we used cod)

Olive oil

For the onion salsa:

1 small red onion, diced

2 limes

Bunch of fresh coriander, roughly chopped

For the beetroot mayo:

2 tbsp Dr Will’s Tomato Ketchup

3 tbsp Mayonnaise

Method:

Heat the oven to 180 degrees.

Fashion a parcel out of tin foil, and place the fish inside with a drizzle of olive oil and a good pinch of salt and pepper before sealing the parcel. Cook in the oven for 15-20 minutes.

Meanwhile, In a bowl, cover the onion with the juice of 1 lime and leave for at least 15 minutes (this mellows the strong flavour of raw onion), then add the coriander.

In a separate bowl, combine Dr Will’s Beetroot Ketchup and mayonnaise, and season well with salt and pepper.

Heat your tacos, one by one in a hot, dry saucepan and place them on a plate covered in foil to keep warm.

Once the fish is cooked, remove it from its foil parcel and flake into a bowl.

At this stage, build your tacos. Start with the warmed corn tortilla, then a big pile of flaky fish, followed by the zingy salsa and the vibrant beetroot mayo. Squeeze over some more fresh lime juice and any leftover coriander.

That’s a wrap!