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Mexican Fish Tacos
Tender flakes of fish with a spicy seasoning served in soft tortilla cups with all the usual accompaniments.
Ingredients
- 3 medium whole mackerel filleted
- 1 teaspoon hot smoked paprika
- 1 teaspoon sweet smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon 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 millilitres sour cream
- 100 grams 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.
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