Uses Chipotle Paste
Fish tacos have to be one of our favourite taco recipes. What’s not to love about fresh beautiful fish marinated in Mexican spices and served over delicious warm tortillas, a fresh salsa and a touch of lime? Just perfect!
It’s kind of like being on holiday.. or at least you can pretend to be on one! Just imagine you are down by the coast in Mexico, life is normal again and you are enjoying a plate of delicious tacos with a cold beer on the side. While you daydream about that holiday, you can enjoy these tasty fish tacos in the comfort of your home and we guarantee that this tasty recipe will become a firm favourite and one that you will keep remaking, because it’s that good!
So all you have to do is to coat fresh haddock fillets with a good amount of Garlic and Guajillo Fajita & Taco Mix, olive oil, lemon (zest and juice), salt, pepper and let it marinate for a couple of minutes. The fish then goes into a hot pan with a little bit more oil, to be pan fried lightly on both sides, making sure not to over cook it.
The garnish for this taco can’t be easier, and the best accompaniment for this fish taco is a fresh and spicy salad. This is made out of crunchy veg (thinly sliced in the mandolin) and seasoned with our amazingly delicious Chipotle Mayo, put together in a minute and ready to be served on top of your gorgeous fish.
Finally to serve, just break that lovely fish meat with a spoon and place it in the warm Soft Taco Wraps. Top with your crunchy veg salad and add an extra spoonful of Chipotle Mayo on top – because why not! Add a squeeze of lime and a touch of flaky salt sprinkled on top and enjoy!
How to make it
- Place your fish fillets over a plate or kitchen board, add 1 tsp of olive oil, sprinkle the Garlic and Guajillo Fajita & Taco Mix on top, add the zest and lime juice, a sprinkle of salt and freshly ground black pepper. Then rub the quick marinade onto your fish with your hands and set aside.
- Prepare a frying pan with the remaining oil, and once it is hot enough place the fish carefully over your pan and fry until golden brown on both sides. Be careful not to overcook your fish, you want to achieve flaky, moist, tender fish. Once ready, remove from the heat and cover with a lid to keep it warm.
- Quickly prepare your taco garnish by adding all the vegetables thinly sliced into a bowl (with the help of a mandolin or sharp knife). Roughly chop the coriander (plus stems) and add into the bowl. Squeeze the lime juice on top and pour in the vinegar, extra virgin olive oil, Chipotle Mayo, a good pinch of salt and freshly ground black coarse pepper. Mix everything with your hands or a spoon and reserve.
- Get ready to serve your tacos. For that you need to warm up your Soft Taco Wraps, serve some of the lovely fish on top, and garnish with plenty of your crunchy salad. Finally add a spoonful of Chipotle Mayo on top of each taco, a good squeeze of lime and you are good to go!