Speedy fish tacos

Name: Speedy fish tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 200 g pack battered haddock goujons; 1 lime, juice; 1 pinch/es caster sugar; ½ red onion, finely sliced; 1 jalapeño chilli, finely sliced; 100 ml soured cream; ¼ tsp ground cumin; 4 soft taco wraps; 1 little gem lettuce, shredded; 60 g Pilgrims Choice Extra Mature Cheddar Cheese, coarsely grated

Don’t listen to the traditionalists – done right, fish and cheese can be an absolutely winning combo. Using ready-battered fish means these tacos can be on the table in just 30 minutes.

0 out of 5 stars(0) Rate this recipe

Serves2
CourseLunch
Prepare15 mins
Cook15 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200g pack battered haddock goujons
1 lime, juice
1 pinch/es caster sugar
½ red onion, finely sliced
1 jalapeño chilli, finely sliced
100ml soured cream
¼ tsp ground cumin
4 soft taco wraps
1 little gem lettuce, shredded
60g Pilgrims Choice Extra Mature Cheddar Cheese, coarsely grated

Preheat the oven to 200ºC, gas mark 6. Spread the goujons over a lined baking sheet and bake according to pack instructions. Meanwhile, put half of the lime juice in a small bowl, stir in a pinch of salt and the sugar, then add the red onion and jalapeño, tossing everything together. In another small bowl, mix the remaining lime juice with the soured cream, cumin and a pinch of salt; set aside.
In a large, dry frying pan set over a medium-high heat, heat the tacos for 30-40 seconds on each side until taking on some colour (you can do 2 at a time in a large pan). Wrap in a clean tea towel to keep warm. To serve, put some shredded lettuce in a taco wrap. Top with the battered goujons, soured cream, pickled red onion, chilli and grated cheese.

Cook’s tip

Leftovers, Jalapeño chillies

These green chillies are popular in Central and South American cuisine. Slice and scatter on avocado toast or pizza, finely chop for salsas or quick-pickle in vinegar, salt and honey to serve over nachos.

Typical values per serving when made using specific products in recipe