Fish tacos

Preheat the oven to 200°C. Combine 45ml (3 tbsp) coriander pesto, 60ml (4 tbsp) lime juice, 2 finely chopped (4g) red chillies and 30ml (2 tbsp) olive oil. Pour the mixture over 800g fresh, deboned and skinned hake fillets. Transfer to a roasting tray, spoon over all of the sauce and season with salt and freshly ground black pepper to taste. Grill in the oven, 12 – 15 minutes, until tender. Flake into bite-sized pieces. For the dip, combine 2 (300g) avocados, 30ml (2 tbsp) coriander pesto, ½ jalapeño, 30ml (2 tbsp) lime juice, 250g Greek yoghurt and 2,5ml (½ tsp) sugar in a food processor, and blitz until smooth. Season with salt and freshly ground black pepper to taste. Serve 12 (150g) small, toasted soft tacos topped with 65g shredded iceberg lettuce, 1 x 410g tin drained chickpeas and the flaked fish. Dollop the avocado dip over and garnish with a handful microherbs. Serve with lime wedges for squeezing.