Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast the wedges on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, in a small bowl, add the mayonnaise, chipotle paste (add less if you'd prefer things milder) and honey (see pantry for amount). Mix well and set aside.

In a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the coleslaw mix and toss to coat in the dressing, then set aside.

Drain the fish mix and pat dry with kitchen paper.

When the wedges have 10 mins remaining, add the fish mix to a medium bowl. Add the Mexican style spice mix, salt and plain flour (see pantry for both amounts) and toss to coat the pieces. IMPORTANT: Wash your hands and equipment after handling raw fish.

Heat a large frying pan on medium-high heat with a generous drizzle of oil.

Once hot, add the fish to the pan and fry, turning the pieces regularly, until golden and crispy, 6-8 mins. IMPORTANT: The fish is cooked when opaque in the middle. Remove from the heat.

Meanwhile, pop the tortillas into the oven to warm through, 1-2 mins.

When everything's ready, share the tortillas between your plates (2 per person). 

Spread over the chipotle mayo, then top with the coleslaw and Mexican spiced fish.

Serve the wedges alongside.

Enjoy!