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Home » Main Course Recipes » Mexican Fish Tacos with Red Cabbage and Celeriac Coleslaw

November 9, 2014 By Janice Pattie 7 Comments

Mexican Fish Tacos with Red Cabbage and Celeriac Coleslaw

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I love Mexican food, there is something about all the layers of textures and flavours, the tortillas, the chillies, the tomatoes, the sour cream, and the cheese.  I’ve brought all these delicious ingredients together in a magical recipe for Mexican Fish Tacos.
Mexican Fish Tacos

I’ve made Mexican dishes with chicken, with beef and with vegetables but never with fish, time to put that right.  If you have been reading my recent fish recipe posts you will know that I’ve been eating oily fish twice a week but I hadn’t had any fresh mackerel.  Mackerel has quite a strong flavour and a solid meaty texture, so it can stand a bit of chilli heat without being overpowered, perfect for Mexican Fish Tacos.  It’s also No. 2 in the top 30 Omega 3 rich fish, second only to herring, so really good for you.

Whole fresh mackerel for Mexican Fish Tacos

Mackerel is also really good value for money, I got three medium mackerel for £2.54.  I prepared them myself but if you don’t have the stomach for that, then I’m sure you could get mackerel fillets or ask your fishmonger to fillet them for you.

Stand and stuff taco, Mexican Fish Tacos

Have you tried these new Stand N Stuff Soft Tacos from Old El Paso? The tortillas have been shaped in the little baskets making them much easier to fill and eat.  The Chunky Guacamole is a good standby to keep in the fridge too, for those times when you don’t have a ripe avocado!

Fish Tacos with coleslaw

Mexican Fish Tacos

Farmersgirl Kitchen
Tender flakes of fish with a spicy seasoning served in soft tortilla cups with all the usual accompaniments.
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Prep Time 35 mins
Cook Time 10 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican
Servings 4
Calories 728 kcal

Ingredients
 

  • 3 medium whole mackerel filleted
  • 1 tsp hot smoked paprika
  • 1 tsp sweet smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1 Old El Paso Stand n Stuff Soft Taco Kit contains 8 Stand N Stuff Soft Flour Tortillas, 1 Tomato Stir in Sauce, 1 Cool Herb Topping Mix
  • 3 to matoes
  • 100 ml sour cream
  • 100 g grated cheese
  • 1 lettuce
  • Old El Paso Chunky Guacamole

Instructions
 

  • Cut the fillets into chunky pieces and place in a glass or ceramic dish.
  • Mix the spices and salt together and sprinkle over the fish pieces, mix together to cover the fish with the spices.  Place in the fridge and leave for at least 30 minutes.
  • De-seed the tomatoes and chop finely, place in a bowl and set aside.
  • Mix the Cool Herb Topping Mix with 100ml sour cream in another bowl.
  • In a hot pan, add a splash of oil and add the spiced fish mixture until the fish becomes opaque.
  • Turn down the heat and add the Tomato Stir-in Sauce and stir gently for 2 minutes.
  • Add half the grated cheese (50g), stirring until the cheese has melted.
  • Warm the tortillas in the microwave for 30 seconds or on a baking tray, covered with foil in the oven at 165C/Gas 3 for 7-9 minutes.
  • Fill the Stand and Stuff Flour Tortillas as follows: Lettuce;  Mackerel mixture, Chopped Tomatoes; Grated Cheese; Cool Herb Topping Mix; Squeeze of Chunky Guacamole at each end!

Notes

Serve with Red Cabbage and Celeriac Coleslaw
Serves 4-6
1/4 red cabbage, finely sliced
1/2 medium celeriac root, finely sliced into julienne strips
1 large carrot, grate half and julienne slice the other half
1/2 a small onion, finely chopped
Place all the ingredients into a large bowl and mix.
To make the dressing
Juice of 1/2 a lemon
25 ml olive oil
1 tbsp mayonnaise
2 tbsp soured cream
salt and freshly ground pepper
Place all the ingredients into a jar or dressing shaker (or you can whisk in a bowl) and shake until completely mixed.  Pour over the vegetables and mix.  Chill until ready to serve.
 

Nutrition

Calories: 728kcalCarbohydrates: 9gProtein: 76gFat: 40gSaturated Fat: 15gCholesterol: 197mgSodium: 822mgPotassium: 1663mgFiber: 2gSugar: 3gVitamin A: 1785IUVitamin C: 10.7mgCalcium: 322mgIron: 5.4mg
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Red Cabbage coleslaw for Mexican Fish Tacos

 

 

 

 
Mexican Fish Tacos Recipe

Mexican Fish Tacos are a really tasty supper dish, we really enjoyed them.  The fish held together well and combined well with the spices.  I loved the Stand N Stuff Tacos, they held the fillings so well and I could see them being really brilliant for buffets and much easier for children to manage than the traditional tortilla.  As long as you don’t fill them too full, you can pick them up and the filling will stay in while you bite into them.  I was also pleasantly surprised by the Chunky Guacamole, it definitely tasted of avocado and no obvious artificial flavour, not as much texture as the real thing but handy to keep in the fridge.

Read more about the benefits of eating oily fish at the Fish is the Dish website. 

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The mackerel is a really thrifty buy, and the coleslaw is pretty cheap to make too. The meal can also be made with standard tortillas to make it less expensive.  With all these money savers I’m entering this recipe for Credit Crunch Munch, the blog event run by Fuss Free Flavours and Fab Food 4 All and currently being hosted by My Little Italian Kitchen 

I was provided with the Old El Paso products for review, I was not paid and all opinions are my own. 

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Filed Under: Main Course Recipes Tagged With: Mackerel, spicy

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Reader Interactions

Comments

  1. Camilla Hawkins says

    November 9, 2014 at 12:47 pm

    Fab healthy twist on a meat taco and far healthier – great dish Janice:-) Thank you for entering #CreditCrunchMunch.

    Reply
    • Janice Pattie says

      November 9, 2014 at 8:31 pm

      Thanks Camilla

      Reply
  2. Alida says

    November 9, 2014 at 1:47 pm

    I love Mexican! Sometimes I made my own using chicken but your idea of a fish taco is very appealing; healthier and lighter. Fish is so much better for you. A very nice dinner with coleslaw as well! Thank you for entering in #creditcrunchmunch

    Reply
    • Janice Pattie says

      November 9, 2014 at 8:32 pm

      Thanks Alida, I usually use chicken but this was a nice change.

      Reply
  3. Charlene F says

    November 10, 2014 at 7:47 pm

    I recently had fish tacos whilst I was in Cozumel, your fish tacos remind me of my dish. Looks lovely x

    Reply
  4. belleau kitchen says

    November 11, 2014 at 6:01 pm

    LOVE fish taco's! Never made them myself but this has inspired me. Really love Mexican food so this is going on the list!

    Reply
  5. Helen @ Fuss Free Flavours says

    December 4, 2014 at 8:07 pm

    These look lovely, and packed with veggies too!

    Thank you for sending to Credit Crunch Munch

    Reply

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Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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