Pack in the flavour and lots of veg with this simple fish taco recipe. The perfect bite for sunny days, it’s an easy way to get your family eating more fish and just one portion counts as three of their 5-a-day!
Poblano peppers originate in Mexico. They’re larger and much milder than jalapeños and rather good for adding a delicate kick to this creamy sauce. If you can’t locate a poblano pepper, you can use a large padron pepper.
This recipe is a lot easier if you have a food processor* unless you have time on your hands.
Prep time: 30 mins
Cook time: 15 mins
Ingredients
For the slaw:
1 small white cabbage, quartered
2 carrots, peeled
8 radishes
½ small red onion
4g coriander
80ml mayonnaise
½ fresh lime, juiced
3 tbsp apple cider vinegar
1 tbsp sugar
For the salsa:
1 red pepper
2 garlic cloves
½ small red onion
½ cucumber, seeds removed and chopped
½ small watermelon, cut into large chunks
½ mango
4g coriander
½ fresh lime, juiced
For the fish:
900g white fish fillets such as cod, haddock or pollack, skin and bones removed
2 tbsp chipotle seasoning
Salt and pepper
Olive oil
½ fresh lime, juiced
For the poblano sauce:
½ poblano pepper, roasted
235ml sour cream
1 tsp garlic powder
1 tsp onion powder
1.5 tsp chipotle powder
4g coriander
½ fresh lime, juiced
To serve:
16 corn tortillas, steamed
1 avocado, sliced
Fish tacos: method
To prepare the slaw, fit the food processor with the shredding blade and load the feed tube with the cabbage and shred on high, continue with the carrots, radish and red onion. Put the shredded veg in a bowl, add the roughly chopped coriander and toss together. ln a separate bowl mix mayonnaise, the juice of half a lime, vinegar and sugar until well mixed. Pour over the slaw and stir
To prepare the salsa, fit the food processor with the multi-purpose blade and add the pepper, garlic and red onion, secure lid and pulse every few seconds until a chunky puree. Add the cucumber, watermelon, mango, coriander and juice of half a lime. Pulse briefly for a chunky texture
To prepare the poblano cream sauce, use tongs to hold the pepper over an open gas flame on the hob (or pop it under a hot grill) until the skins is black. Peel of the skin and remove the seeds. Fit the food processor with the multi-purpose blade and add the pepper, sour cream, garlic powder, onion powder, chipotle powder, coriander and juice of half of a lime. Process on high until smooth
Heat grill to high heat, season fish with chipotle powder, salt and pepper, coat with olive oil. Place fish on aluminium foil and cook approximately for three minutes each side or until the fish flakes apart. Remove from grill and break into medium size pieces and squeeze the juice of half a lime over the fish
To assemble the fish tacos, add the fish then slaw, top with avocado slices, coriander and the creamy poblano pepper sauce, serve the salsa on the side
If Tempting fish tacos, poblano sauce, slaw and watermelon salsa inspired you, you can find more spicy recipes on our Food and Drink channel.
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