Mexican Spiced Fish Tacos
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Mexican Spiced Fish Tacos

with Chipotle Mayo and Oven-Ready Chips

Allergens:
Cereals containing gluten
Egg
Mustard
Sulphites
Fish

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
DifficultyMedium

Ingredients

serving amount

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

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Nutritional information

Energy (kJ)3784 kJ
Energy (kcal)905 kcal
Fat28.7 g
of which saturates4.5 g
Carbohydrate124.1 g
of which sugars14.8 g
Protein33.5 g
Salt4.09 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Large Bowl
Small Bowl
Large Frying Pan

Instructions

1

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.

2

When the oven is hot, bake the chips on the top shelf, 20-25 mins. Turn halfway through.

3

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.

4

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.

5

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.

6

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!

7

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.

 

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