Fish tacos

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the fish tacos

  • vegetable oil, for deep-frying
  • 1 tbsp chia seeds
  • 1 tbsp pumpkin seeds (or any seeds, such as sunflower)
  • 2 tbsp polenta
  • 2 tbsp rolled oats
  • 1 tbsp chilli flakes
  • 397g tin condensed milk (or 1 free-range egg, beaten)
  • 1 lime, juice only
  • 1 tsp salt
  • 4 large plaice fillets or other white fish

For the tomato sauce

  • 2 tbsp olive oil
  • 1 red onion, chopped (or white onion)
  • 2 garlic cloves, chopped
  • 1 dried ancho chilli, soaked in hot water and chopped (or chipotle paste or any other dried chilli)
  • 2 tomatoes, chopped

For the garnish

  • 2 tbsp vegetable oil
  • 8 x 10cm/4in round soft tortillas
  • 100g/3½oz mayonnaise
  • 50g/1¾oz soured cream
  • 1 avocado, mashed (or tinned chickpeas, mashed)
  • 1 tbsp fresh coriander sprigs
  • 100g/3½oz pickled onions, thinly sliced
  • 2 Little Gem, shredded (or any crisp lettuce)
  • 4 spring onions, sliced
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