Fish-finger tacos recipe
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.
Timings
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
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.
Meanwhile, mix the mayonnaise with the chipotle chilli paste in a bowl with a pinch of salt.
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.
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.