Mexican Style Fish Finger Tacos
with Chips and Salad
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
450 grams
Potatoes
2 unit(s)
Basa Fillets
(Contains Fish)
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
½ unit(s)
Red Onion
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
1 unit(s)
Baby Gem Lettuce
32 grams
Sweet Chilli Sauce
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
1 sachet(s)
Mexican Style Spice Mix
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
1 tsp
Sugar for the Pickle
3 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Zest and halve the lemon. Finely chop the parsley (stalks and all). Pick the mint leaves from their stalks and roughly chop (discard the stalks). Finely chop the capers. Halve the burger buns.
Put the peas in a medium bowl and add a drizzle of olive oil. Season with salt and pepper and then roughly mash with a potato masher or fork until broken up and crushed. Stir in the mint and lemon zest. Set aside.
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Put the capers, parsley and mayo in a small bowl. Add a squeeze of lemon juice and season with salt and pepper.
Mix together then set aside. Tartare sauce done!
Squeeze some lemon juice into a medium bowl and add the olive oil and sugar (see pantry for amount). Season with salt and pepper and mix together. Set aside.
Cut each fish fillet into 3 'fingers'. Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper.
Season the fish with salt and pepper, then dip each on of the fish pieces finger into the egg and then the breadcrumbs, ensuring it's completely coated.
Transfer to a clean plate and repeat with the other fish pieces. IMPORTANT: Wash your hands and equipment after handling raw fish.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the fish fries properly - heat for 2-3 mins before you add the fish.
Once hot, lay the fish fingers in the pan and cook until browned and crispy on all sides and cooked through, 6-8 mins total. Turn every couple mins.
IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
When the fish is nearly cooked, pop the burger buns into the oven to warm through, 2-3 mins.
When everything's ready, spoon the mushy peas over the bun bases and spread the tartare sauce over the lids. Top the bases with the fish fingers, then sandwich shut with the bun lids.
Add the baby leaves to the salad dressing and toss to coat. Serve the fish finger sarnie with the chips and salad alongside and enjoy!
