Mexican Spiced Fish Tacos

Name: Mexican Spiced Fish Tacos with Chipotle Mayo and Wedges
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 450 grams Potatoes; 32 grams Mayonnaise; 20 grams Chipotle Paste; 12 milliliter(s) Red Wine Vinegar; 120 grams Coleslaw Mix; 1 pack(s) Fish Pie Mix; 1 sachet(s) Mexican Style Spice Mix; 4 unit(s) Plain Taco Tortillas; 1 tbsp Honey; ½ tsp Sugar; 1 tbsp Olive Oil for the Dressing; ¼ tsp Salt; 1 tbsp Plain Flour

with Chipotle Mayo and Wedges

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This delicious Mexican Spiced Fish Tacos has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

Spicy

•New

•Pescatarian

Allergens:

Egg

•Mustard

•Sulphites

•Fish

•Cereals containing gluten

The quantities provided above are averages only.

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.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

32 grams

Mayonnaise

(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

Honey

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

¼ tsp

Salt

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

Dietary Fibre10.5 g

Protein30.2 g

Salt3.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Bowl

•Small Bowl

•Large Frying Pan

Instructions

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.