Mexican Fish Tacos with Red Cabbage and Celeriac Coleslaw

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.

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.

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!

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Mexican Fish Tacos

Prep Time

35 mins

Cook Time

10 mins

Total Time

45 mins

 

Tender flakes of fish with a spicy seasoning served in soft tortilla cups with all the usual accompaniments.

Course: Main Course

Cuisine: Mexican

Keyword: fish, mackerel, mexican, tacos

Servings: 4

Calories: 728 kcal

Author: Farmersgirl Kitchen

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

1. Cut the fillets into chunky pieces and place in a glass or ceramic dish.
2. 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.
3. De-seed the tomatoes and chop finely, place in a bowl and set aside.
4. Mix the Cool Herb Topping Mix with 100ml sour cream in another bowl.
5. In a hot pan, add a splash of oil and add the spiced fish mixture until the fish becomes opaque.
6. Turn down the heat and add the Tomato Stir-in Sauce and stir gently for 2 minutes.
7. Add half the grated cheese (50g), stirring until the cheese has melted.
8. 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.

9. 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!

Recipe 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 Facts

Mexican Fish Tacos

Amount Per Serving

Calories 728 Calories from Fat 360

% Daily Value*

Total Fat 40g 62%

Saturated Fat 15g 75%

Cholesterol 197mg 66%

Sodium 822mg 34%

Potassium 1663mg 48%

Total Carbohydrates 9g 3%

Dietary Fiber 2g 8%

Sugars 3g

Protein 76g 152%

Vitamin A 35.7%

Vitamin C 13%

Calcium 32.2%

Iron 30.2%

* Percent Daily Values are based on a 2000 calorie diet.

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. 

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.