Mexican Spiced Fish Tacos
with Chipotle Mayo and Oven-Ready Chips
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.
Ingredients
400 grams
McCain Home Chips
(Contains Cereals containing gluten)
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
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Spread the chips on a baking tray in a single layer. Drizzle with oil, season with salt and pepper, then toss to coat.
When the oven is hot, bake the chips on the top shelf, 20-25 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 chips 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 chips alongside.
Enjoy!
Step 1 MOD: If you’ve chosen the quick version, oil and season the chips, then cook for 20-25 mins instead. Turn halfway through.
