ROAST THE FISH: Heat the oven to 220°C / 425°F / Gas 7. Line an oven tray with baking paper. Lay the fish fillets on the baking paper and season with the salt and a few grinds of black pepper. Sift over the cumin and paprika and sprinkle over the chilli flakes. Drizzle with the olive oil, rubbing it into the fillets to cover. Roast in the preheated oven for 12 minutes until the fish flakes easily with a fork.

PREPARE THE FILLINGS: Meanwhile, wrap the tortillas in tin foil and place in the oven with the fish to warm. Prepare all your vegetables, stir the sour cream, garlic and salt together to make the sauce, and arrange on a nice platter with the coriander and jalapeños.

STUFF AND SERVE: When the fish has cooked, flake into large chunks and serve immediately with the tortillas and fillings. Spread each tortilla with a spoonful of the yoghurt sauce, then top with lettuce, cabbage, fish, coriander and mango. Add jalapeños to taste and spoon over a little of the mango. I prefer to let everyone fill their own tacos, that way everything stays nice and hot.