Basket
We currently only deliver to the UK
Free delivery
on orders over £25
We currently only deliver to the UK
Free delivery
on orders over £25
25 minutes
Serves 2-4
Ingredients
For the Fish:
400g Haddock or white fish, roughly chopped
1 tbsp Cornish Sea Salt Mexican seasoning
1 tsp olive oil
For the Salsa
100g Tomatillo
1 tbsp Jalapeños, finely sliced
1 tbsp fresh coriander, chopped
Juice of 1/2 lime
For the slaw:
100g Red Cabbage, thinly sliced
1/2 Fennel bulb, grated
1 Apple, peeled and grated
1 tbsp Mayonaisse
For the Guacamole
1 Ripe Avocado
1 tsp Garlic, finely diced
1 tbsp Red onion, diced
1 tsp freshly chopped coriander,
1/2 red chilli, deseeded and finely diced
Juice of 1 lime
Pinch of Cornish Sea Salt Mexican seasoning
For the Garnish:
2 tbsp Sour Cream
1 Little Gem, finely sliced
8 Small Taco tortillas
Share
Make your salsa by blending the tomatillo, jalapeño, coriander and lime in a food processor until smooth.
For the slaw combine the cabbage, fennel and apple in a bowl and coat evenly in mayonnaise.
To make guacamole simply squash a peeled and de-stoned avocado with a fork and mix in the chopped garlic, onion, coriander and chilli. Squeeze in lime and season with a pinch of Mexican seasoning.
In a non stick frying pan heat some oil and add your fish and sprinkle with Cornish sea salt Mexican seasoning Cook on high heat for 3-4 minutes until the fish flakes apart easily. Alternatively cook your fish under a hot grill for 5-6 minutes.
Warm your tacos and serve with salsa, slaw, lettuce, guacamole and some sour cream.
