Mexican Spiced Fish Tacos and Oven-Ready Chips

Name: Mexican Spiced Fish Tacos and Oven-Ready Chips with Chipotle Mayo
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 400 grams McCain Home Chips; 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

Recipe Development TeamPublished on May 23, 2024

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

Tags:

Pescatarian

Allergens:

Cereals containing gluten

•Egg

•Mustard

•Sulphites

•Fish

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.

Total20 minutes

Active 25 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

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

Dietary Fibre11.4 g

Protein33.5 g

Salt4.1 g

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

Utensils

•Baking Tray

•Large Bowl

•Small Bowl

•Medium Bowl

•Large Frying Pan

Cooking Instructions and Tips

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.