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Fish tacos

Serve lemon sole goujons in Mexican-style soft corn tortillas with red onion, cabbage and coriander salad and chipotle mayo

  • Prep: 15 mins
    Cook: 15 mins
  • Makes 4
  • Easy
  • Makes 4
  • Easy
  • Calories 312
  • Carbohydrates 34
  • Saturated Fat 2
  • Sugar 5
  • Protein 13
  • Fat 15
  • Fibre 3
  • Salt 1.2

Nutrition per serving

  • Calories 312
  • Carbohydrates 34
  • Saturated Fat 2
  • Sugar 5
  • Protein 13
  • Fat 15
  • Fibre 3
  • Salt 1.2

Ingredients

  • 220g pack lemon sole goujons
  • 1 tsp chipotle paste or harissa
  • 6 tbsp mayonnaise
  • 4 soft corn tortillas
  • 175g white cabbages, finely shredded
  • good handful chopped coriander
  • 1 small red onion, finely chopped or sliced
  • juice 1 small lime, plus wedges to serve (optional)

Method

  1. Heat oven to 220C/200C fan/gas 7. Space the goujons apart on a baking sheet and bake for 12-15 mins, following pack instructions, until crispy. Meanwhile, mix the chipotle or harissa into the mayo, and warm the tortillas – they are best warmed over a gas flame.

  2. To make the salad, toss the cabbage, coriander and onion with the lime juice and some salt.

  3. Spread the tortillas with a little spicy mayo, then place the salad and fish down the centre. Top with a little more mayo, then fold and eat with your fingers. Serve with lime wedges, if you like.

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