Do you ever pick up Old El Paso meal kits? They’re easy to turn to when you’re lacking some meal time inspiration and almost anyone could knock up fajitas or tacos following the instructions. I’m about to share a really simple trick that will transform a meal kit in to something a little more special.

We’re going to make fish tacos, they’re going to taste mouthwateringly amazing and no one will know you made it from a box in a supermarket.

Instead of the usual chicken or beef, head to the fish counter and ask for the cheapest, firm white fish they sell. More often than not it will be Basa, Panga or River Cobbler which is a type of Vietnamese Catfish. It got a lot of bad press some years ago but the Aquaculture Stewardship Council have certfied it as sustainable and responsibly farmed. It’s meaty, easy to cook and half the price of cod or haddock. You’ll need two fillets to feed a family of four if you have lots of extra condiments or a fillet each if you are feeling extra hungry.

The trick I’ve mentioned? Add two tablespoons of cornflour to the spice mix, coat the fillets in the mixture and fry in a large skillet or frying pan with a tablespoon of oil on a medium heat.

Watch the fish turn opaque and flip it over when it’s white half way through. Fry for another 5 minutes then turn out on to a plate lined with kitchen towel to absorb any oil.

You’ll be left with perfectly cooked fish in a light, crisp, spicy batter, ready to be wrapped up in warm tacos and topped with all your favourite condiments. You’ll want to check out my holy trinity recipes and probably pick up some lettuce, mild cheese and soured cream. The kits come with salsa but if you’d like to try your hand at that, I have a recipe for a knock out blackened salsa. Optional extras? I love Old El Paso‘s corn relish and Matt loves sliced jalepenos.

Load it up…