I don't think I'd even ever heard of fish tacos until this year ... and then some of my online friends in the States were mentioning them - and my only thought was a bit 'ewww ... weird ... not sure about that at all!'.

But I was kind of intrigued too and started mulling over this fish taco concept. And then last week I caught the fish taco recipe part of a Jamie Oliver programme ... and ok, having seen them, I actually couldn't wait to try them myself.

So I found the Jamie recipe (and his Everyday Super Food book is now on my birthday list) and today, dear reader, I made it. Kind of.

I used it as inspiration but because I had slightly different ingredients and I wanted to make it a little bit 'Tiniest Thai' I did change it around a bit. Of course I did! That's how I cook (and live).

And I have to say, it's a great recipe and a totally delicious dish.

What I love is that it's really easy and that I can see how I can make it a bit different every time, now I know what I'm doing.

There's a few stages in making it so it does take a little time, but each stage is super-easy and then you just combine it all at the end.

So this is how I made my fish tacos.

It makes four tacos so up to you if you think this is enough for four people, or two or just one (yes it's that good I can see how this could happen!).

Get the ingredients together.

I found the easiest way of putting the dough together was to just put it all in a measuring jug - the 60ml water, 100g plain flour (Jamie used wholemeal; I only had white) and a pinch of salt.

Knead the dough for a minute or two and then set aside.

Then you need the ingredients for the salad part - Jamie uses red cabbage, coriander leaves, red wine vinegar and orange juice.

I just used what I had and made a Thai-style dressing instead:

half a white onion, sliced finely

one courgette, julienned (is it a verb?)

one carrot (julienned)

half a handful coriander leaves, chopped

All scrunched up with a very scant tablespoon of fish sauce and the juice of half a lime.

Next I prepared the fish filling of:

half a red pepper and half a yellow pepper, diced into 1cm pieces

2 spring onions, chopped

1-2 little red chilles (Jamie's version doesn't use chillies)

2 pieces of sea bass, sliced into 2cm (ish) pieces. (Jamie's recipe says haddock with the skin on, but I had sea bass in the freezer - I also took half the skin off as it was kind of peeling off when I cut the fish into pieces).

1 tablespoon light olive oil.

Put it all in a bowl and mix.

Now for the delicious salsa bit!

Jamie's recipe used a couple of kiwi fruits but my local shop didn't have any - it did have mango which I thought would work well (and I was right!).

2 kiwi fruits or around half a mango

1 green chilli, cut in half (de-seed if you like - Jamie does, I don't)

Put into a frying pan and cook over a medium heat for 2-3 minutes, turning once or twice until it's slightly charred.

Then put in a blender with a handful of coriander leaves and the juice of a lime and blend until smooth.

NOTE: this is absolutely delicious.

Even if you never make the fish tacos, do please, please make this salsa sauce. It's really really good and would be great with grilled fish, or meats, or honestly, just about anything.

OK, now let's make some fish tacos ...

You've got the salad made, the fish mixture ready, the salsa sauce done and the dough there to make tacos ... so let's start with the tacos themselves.

Take the dough, halve it and halve again so you have four small balls of dough and then roll them out until thin.

Put a non-stick pan over a medium heat and when hot, add a taco to the pan and cook for a minute or so each side until it starts to bubble. Remove to a plate and put in a very low oven or cover with a hot clean tea towel.