Mexican Spiced Fish Tacos
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Mexican Spiced Fish Tacos

with Chipotle Mayo and Wedges

Calorie Smart
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

450 grams


32 grams


(Contains Egg, Mustard)

20 grams

Chipotle Paste

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

120 grams

Coleslaw Mix

1 pack(s)

Fish Pie Mix

(Contains Fish)

1 sachet(s)

Mexican Style Spice Mix

4 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

Not included in your delivery

1 tbsp


½ tsp


1 tbsp

Olive Oil for the Dressing

¼ tsp


1 tbsp

Plain Flour


Nutritional information

Energy (kJ)2649 kJ
Energy (kcal)633 kcal
Fat14.3 g
of which saturates2.8 g
Carbohydrate98.2 g
of which sugars15.8 g
Protein30.2 g
Salt3.37 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Bowl
Small Bowl
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.


When the oven is hot, roast the wedges on the top shelf until golden, 25-35 mins. Turn halfway through.


Meanwhile, in a small bowl, add the mayonnaise, chipotle paste (add less if you'd prefer things milder) and honey (see pantry for amount). Mix well and set aside.

In a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the coleslaw mix and toss to coat in the dressing, then set aside.


Drain the fish mix and pat dry with kitchen paper.

When the wedges have 10 mins remaining, add the fish mix to a medium bowl. Add the Mexican style spice mix, salt and plain flour (see pantry for both amounts) and toss to coat the pieces. IMPORTANT: Wash your hands and equipment after handling raw fish.


Heat a large frying pan on medium-high heat with a generous drizzle of oil.

Once hot, add the fish to the pan and fry, turning the pieces regularly, until golden and crispy, 6-8 mins. IMPORTANT: The fish is cooked when opaque in the middle. Remove from the heat.

Meanwhile, pop the tortillas into the oven to warm through, 1-2 mins.


When everything's ready, share the tortillas between your plates (2 per person). 

Spread over the chipotle mayo, then top with the coleslaw and Mexican spiced fish.

Serve the wedges alongside.


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