Now to start off, this isn’t a 1400-calorie meal, but it probably isn’t that bad either. Truth is, this is the sort of think I make for love so have zero idea about its calorific content.

Our quest for homemade tacos (OK technically the below are tostadas) at home began because a kickass Mexican restaurant opened in town and our mortgage money was going into their till…oops…

The main thing that put me off making this sort of thing before was the sheer list of ingredients. Then I discovered the secret ingredient in most Mexican restaurants. A hot sauce called Cholula (or Cholupa in our house, zero memory as to why). The thing you have to know about this sauce is it is LITERALLY great on everything. Eggs, pizza, burgers, and of course, tacos! Before this blog becomes an ode to Cholula, there are other ingredients…

Small circles cut out of a larger tortilla wrap, brushed with oil and salt and baked in a low oven (I also make folded taco shells like this, yummmm) is the base. Then chopped avocado with spring onion and, you guessed it, CHOLULA. Here I would insert coriander, but Pippa has that weird gene where it tastes like soap.

Then the low maintenance toppings. Sweetcorn, chipotle baked fish, pickled red onion and a splodge of sour cream. Then another generous slug of Cholula and you have a pretty decent homemade Mexican fiesta. Perfect for a Monday because honestly, who can be sad with a taco in their hand? Oh, and don’t forget the tequila shots!

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