Hoisin Fish Tacos
with Wedges and Lime Mayo
Perfect for entertaining, or treating yourself midweek, our deliciously fresh hoisin fish tacos are a total crowd-pleaser. We’ve used coley in this dish for its flaky texture and marinated it in a deliciously sweet and sticky hoisin sauce that works really well with the zesty mayo dressing and crunchy veg. After marinating, the coley only needs to cook in a glug of olive oil a few minutes per side in a frying pan. Let the fish rest a few minutes before sprinkling over the sesame seeds and using a fork to flake it into pieces. Serve everything up in the middle of your table and get everyone to build their own tacos.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Bell Pepper
62.5
Radishes
15
Sesame Seeds
25
Hoisin Sauce
2
Coley Fillet
1
Lime
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
½
Cucumber
(May contain Celery)
1
Mayonnaise
450
Potatoes
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potato into 2cm wide wedges (no need to peel). Pop on a large lined baking tray, drizzle with oil and season with a pinch of salt and pepper. Toss to coat then spread out and bake on the top shelf of your oven until golden and crispy, 25-30 mins. Turn halfway through cooking.
Meanwhile, pop the coley fillets onto a plate and pat dry with kitchen paper. Pour the hoisin sauce onto the fish. Use your hands to rub the sauce all over the fish. Keep to one side. IMPORTANT: Remember to wash your hands and equipment after handling raw fish.
Trim the cucumber then halve lengthways. Cut the halves widthways into four equal lengths, then thinly slice into matchsticks. Halve the pepper and discard the core and seeds. Slice into thin strips (the same size as your cucumber!). Trim the radish then thinly slice into rounds. Zest the lime and cut into wedges.
Pop the mayo into a small bowl. Add a pinch of lime zest and a squeeze of juice from one of the wedges. Season to taste with salt and pepper and stir well.
When the wedges have 10 mins left in the oven, heat a splash of oil in a large frying pan on medium-high heat. When the oil is hot, carefully add the coley and all the marinade. Fry until the fish is golden and the sauce is sticky, 3-4 mins on each side. iIMPORTANT: The fish is cooked when the centre is opaque. While your fish is cooking, pop the tortillas onto another baking tray on the bottom shelf of your oven to heat through, 1-2 mins.
Once the fish is cooked through, remove the pan from the heat and allow to rest for 1 minute. Sprinkle over the sesame seeds then use a fork to flake the fish into bite-sized pieces. Pop all the different elements of your tacos onto plates and place onto the table. Let everyone get involved and build their own fish taco. Enjoy!
