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  • Sophie Pelling

Fish tacos

Total time: 30mins

Serves: 4 people

Veggie/vegan substitutes: Tofu instead of fish, vegan mayonnaise instead of regular mayonnaise


4 skinless fillets of white fish (cod or hake work well) 1 tsp ground cumin 1/2 tsp paprika 1 clove of garlic 2 tbsp olive oil 8 soft corn tortillas (you can buy these from the mexican section of a supermarket rather than making them!) 125g mayonnaise 2 tsp hot sauce - gochujang is ideal, but sriracha or thai chilli also work 2 large ripe avocados 3 medium sized tomatoes 1 iceberg / baby gem lettuce 1 small red onion 1 small white onion 3 limes 1 can of sweetcorn 1 fresh chilli 1 bunch of fresh coriander

  1. Preheat the oven to 200C Fan for the fish, and begin by preparing the sides for your tacos.

  2. Peel, halve and slice the red onion into long strips. Put these into a bowl and squeeze 2 of the limes over it. Stir with a fork to mix the onion into the lime juice. If you can get this done in advance (up to 1 day), it tastes even better, but 20mins or so whilst you prepare everything else should be okay.

  3. Cut the fish fillets in half lengthways, so you have long strips, and arrange in a shallow roasting tin. Mix together the cumin, paprika and salt, and sprinkle this mixture over the fish fillets. Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 10-15 minutes, depending on the thickness of your fillets. When the fish is roasting, you can prepare the other sides.

  4. Make the hot sauce by mixing together the mayonnaise and the gochujang paste (or other hot sauce) in a small bowl. Set aside.

  5. For the corn relish, drain the canned sweetcorn and put it into a bowl. Finely dice the chilli (removing the seeds if you want to avoid too much heat!) and add this to the sweetcorn, along with some roughly chopped coriander and some salt to taste. Give it all a good stir, and set aside.

  6. Make your basic guacamole x salsa by peeling and removing the stone from both avocados and then lightly mashing them (you can make this as smooth or as chunky as you like). Chop your tomatoes and white onion up into small chunks, and add these along with some chopped coriander to the avocado. You may want to add a pinch of salt and pepper for flavour. Set aside for later.

  7. Prepare your lettuce – wash the leaves and cut them so you have long shredded greens. Place in a bowl to one side.

  8. Once the fish has cooked, remove it from the oven and place some foil over it to keep it warm. Meanwhile, pop the soft tortillas in the oven to heat up for a few minutes (you may want to turn the heat down so they don’t crisp up), and remove when they are warm enough.

  9. Place all of your sides on the table along with the fish so that everyone can load up their tortillas!

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