Fish finger tacos recipe

Ingredients

• 2 ripe avocados, peeled and stoned
• 150 ml soured cream
• 1 limes (juice of 2 and zest of 1)
• 1 garlic clove
• 1 pinch fine sea salt
• 400 g hake fillet (or any firm white fish)
• 100 g plain flour
• 1 tsp cayenne pepper
• 1 tsp ground cumin
• 1 tsp garlic salt
• 4 large eggs
• 300 g panko breadcrumbs, crushed a little until fine
• 500 ml sunflower oil, for frying
• 1 red onion, very finely chopped
• 500 g watermelon, cut into 1cm (0.5 inch) pieces
• 1 green jalapeño chilli, finely chopped
• 2 limes (juice only)
• 15 g coriander (cilantro), roughly chopped
• 12 small tortillas
• 100 g radishes
• 1 handful sliced jalapeño chillies (from a jar)
• 2 limes, cut into wedges