Fish Finger Wraps with Guacamole

For the fish fingers

1. Preheat the air fryer or oven to 400°F (200°C).

2. Arrange the fish fingers on a baking tray lined with a reusable baking sheet and bake until crispy and golden brown, 12–15 minutes.

   Then 12 min of waiting

For the guacamole

3. Scoop the flesh of the avocados into a tall mixing jug.

4. Add the lemon juice, lime juice, olive oil and salt.

5. Puree with an immersion blender until smooth and creamy, about 1 minute.

   Guacamole keeps better if packed tightly into a jar with a film of lime juice or water over the top to block air.

To assemble

6. Spread a generous layer of guacamole over each tortilla wrap.

7. Top with 3 hot fish fingers per wrap and roll up tightly before serving.