Bream tacos

For the fresh pink pickled onions: bring a small pan of water to the boil. Blanch the onion slices in the boiling water for 30 seconds then drain.

Tip the onion into a ceramic or glass bowl and stir in all the remaining ingredients. Cover and set aside for at least an hour (the onions will turn a vibrant pink colour).

For the guacamole: cut the avocadoes in half and remove the stones. Scoop the avocado flesh into a blender and add the lime juice, mayonnaise, coriander leaves and stalks, chilli and a generous pinch of flaked sea salt.

Blend to a smooth purée. Taste and add more seasoning or lime juice if necessary. Transfer to a serving bowl and set aside.

For the bream: preheat a griddle pan or barbecue to very hot. Pat the bream fillets dry with kitchen paper, then sprinkle the skin with salt and chipotle chilli powder.

Lay the bream, skin-side down, on the griddle. Cook, without turning, for 4-5 minutes, or until the flesh is turning opaque and only 1 cm of translucent flesh remains on the upper side of the fillets.

Turn the fish over and cook for no more than 10 seconds on the other side, then transfer to a plate, skin-side up.

For the tortillas: brush a frying pan with a drizzle of olive oil and place over a high heat. Lay the tortillas in the pan and heat on both sides until warm and soft.

To serve, cup a tortilla in your hand and fill with a spoonful of guacamole. Break off some pieces of bream and the crisp skin and lay these on top. Finish with a spoonful of the pink pickled onions and a squeeze of lime juice. Serve with cold beer, if you like.