These tacos take their cue from classic British fifish and chips—with a side of “’mushy peas,’ which are delicious when blended with mashed avocado, mint and a squeeze of lemon,” says Manning. This version pan-sears fifish for a quick weeknight dinner, but you can substitute frozen fifish fifingers (she likes Gorton’s Crunchy Fish Sticks) cooked according to the package directions.

In a food processor, combine ½ cup frozen peas, thawed; 1 large ripe avocado, halved and pitted; 2 Tbsp chopped fresh mint; 1 Tbsp lemon juice and a pinch of cayenne. Pulse until smooth. Scrape into a bowl; season with salt to taste. Cover and set aside.

Prepare 4 cups frozen French fries (8 oz) according to package directions, either in oven or air fryer. Err on the side of well done; you want the fries to be crispy so they hold up to the moisture from the fifish and guacamole.

Meanwhile, cut 1½ lbs cod, halibut or other white fifish fifillet into chunky ½- to ¾-inch-wide strips. Sprinkle with 1 Tbsp Taco Seasoning (see That ‘70s Taco recipe) and salt. Heat 2 Tbsp safflfflower oil in a large nonstick pan or cast-iron skillet over high until almost smoking. Add fifish strips, reduce heat to medium and cook 2½ minutes or opaque white throughout.

Spread guacamole on 8 flflour tortillas, warmed. Divide fries and fifish among tortillas, top with 2 cups fifinely shredded green cabbage and serve with malt vinegar or lemon wedges. Serves 4.