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Fearne Cotton's Mexican fish tacos
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Total Time: 1 hour 25 minutes
Recreate the delicious flavors of Mexico with these vibrant fish tacos. Served with fresh guacamole, sweet pineapple salsa, garlicky sour cream, and spicy slaw for a mouthwatering experience.
Ingredients:
1bulb of garlic
½ a red cabbage (400g)
1fresh green jalapeño chilli
1tablespoonred wine vinegar
150 g soured cream or natural yoghurt
1lime
4sprigs of fresh flat-leaf parsley
4–8flour tortillas
1 x 400 g tin of cannellini beans
4 x 200 g haddock fillets skin on, scaled, pin-boned, from sustainable sources
1 small fresh pineapple
1 small red onion
½ a bunch of fresh mint (15g)
2fresh mixed-colour chillies
2limes
½ a small red onion
2spring onions
1–2fresh red chillies
2ripe tomatoes
3ripe avocados
Instructions:
1. Preheat the oven to 180ºC/350ºF/gas 4 and roast the garlic bulb for 1 hour until softened.
2. Make the pineapple salsa: Trim, peel, and slice the pineapple into wedges, dry fry until charred. Chop and mix with onion, mint, chillies, lime juice, olive oil, salt, and pepper.
3. Prepare the guacamole: Chop red onion, spring onions, chillies, tomatoes, and avocados. Mix with mint, lime juice, olive oil, salt, and pepper.
4. Slice red cabbage and jalapeño to make a slaw with vinegar.
5. Roast the garlic, mash and combine with soured cream, lime juice, olive oil, and parsley for the sauce.
6. Warm tortillas in the oven.
7. Cook cannellini beans in a pan until blistered.
8. Season haddock fillets with lemon zest, cook until golden and just cooked.
9. Assemble the tacos by topping each tortilla with guacamole, slaw, flaked fish, pineapple salsa, garlicky soured cream, and crispy beans. Garnish with mint and serve with extra chilli and lime wedges.