Fish-finger tacos recipe

·1 min read
Fish-finger tacos -  Steven Joyce
Fish-finger tacos - Steven Joyce

My fish-finger tacos are inspired by Mexico’s famous Baja fish tacos and served with chipotle mayo, slaw and mango salsa. With a food processor at your disposal, the work is done for you.

Prep time: 15 mins | Cooking time: 10 mins

SERVES

Four

INGREDIENTS

  • 2 tbsp olive oil

  • 12-16 fish fingers (3-4 each depending on how hungry you are)

  • 120g mayonnaise

  • 2 tbsp chipotle chilli paste – I use Gran Luchito

  • A handful of coriander leaves and stalks

  • 1 red chilli, roughly chopped

  • 200g roughly chopped fresh mango

  • juice of 1 lime

  • 100g red cabbage, shredded

  • 100g white cabbage, shredded

  • 8 small soft tortillas, to serve

METHOD

  1. Heat the oil in a large non-stick pan over a medium heat and cook the fish fingers for 8-10 minutes, turning them every couple of minutes until golden and heated all the way through.

  2. Meanwhile, mix the mayonnaise with the chipotle chilli paste in a bowl with a pinch of salt.

  3. Chuck the coriander and chilli into a mini food processor and blitz until finely chopped. Transfer to a serving bowl. Put the mango into the mini food processor and blitz to a chunky salsa (don’t make it too pureed). Chuck into the bowl with the chilli and add the lime juice and a pinch of salt. Mix well.

  4. To serve, dollop some of the mayo onto a tortilla and add some of the cabbage. Top with fish fingers and a spoonful of the mango salsa. I like to serve everything on the table so people can help themselves.