After two days sweltering in the heat of London I returned home to find it was just as hot in Falmouth. So hot I could trace the path of the cat by the numerous patches of unwanted grey fur left on the carpet. I could also trace the path of Mrs C from the crumbs of her organic biscuits and the odd discarded prosecco cork.

The crumbs led me to the terrace where Mrs C was sat painting her toenails.

“What’s for dinner?” I asked.

“Isn’t it your turn to cook?” She replied lazily, shielding her eyes from the sun.

She had at least had the prudence to purchase two fillets of hake from Seabourne Fish in Penryn, so I decided to cook fish tacos. Partly inspired by chef Lee Lake of Thyme and Tide, and the fact my daughter-in-law is Mexican; I have fallen in love with this style of cooking. They are similar to Baja style fish tacos except the fish is lightly floured and pan fried instead of battered and deep fried; and the taste of the fish is far more delicate.

First I make a salsa. Finely chop ½ raw white onion, 2 large chopped tomatoes. One green chilli with seeds removed and a bunch of coriander finely chopped. Mix these together with the juice of 2 limes and some salt.

Mix the flour with a little black pepper and paprika. Cut the fish into 2” or 3” pieces and dip into the flour mixture while you heat a pan with 4 tbsp of oil. Cook the fish for about 3 minutes per side until golden on the outside and cooked on the inside. Set the fish aside on a paper towel to remove the excess oil. While the fish is draining, heat the tortillas in a dry frying pan until slightly browned.

On each tortilla, place one leaf of Romaine lettuce, 1 or 2 pieces of fish. Top with a spoonful of salsa and serve with a halved lime on the side. Add a pinch of salt to each taco if you like.

Mrs C’s only contribution was to make a guacamole and add a bowl of soured cream. Not exactly exhausting I know, but I am always grateful for some help in the kitchen!

“What do you think of my tacos?” I ask, topping-up her glass with prosecco.

“They’re nice – but are they Mexican or Californian?”

“They are Tony’s tacos,” I say, gazing up at the sky.

Follow Tony Cowell on Twitter: @cowelltweets