Fish/Chickpea Tacos with Leftover Veg

Updated: Jun 17, 2021




Ingredients



For the fish

  • 2 skinless fillets of firm white fish (e.g. haddock or cod)

  • 1 tsp cumin

  • ½ tsp paprika

  • ½ tsp sea salt

  • 1 garlic clove (finely chopped or minced)

  • 2 tbsp olive oil

For the slaw

  • ¼ red cabbage (shredded)

  • 2 tbsp greek yogurt (or mayo, or 50/50 split)

  • zest and juice of 1 lime

  • large handful of fresh coriander leaves (roughly chopped )

  • 1 tsp cumin

  • 1 green onion (chopped into rounds)

  • 1 garlic clove (finely chopped)

For the veg relish

  • can use leftover crunchy veg salad or 100g chopped tomatoes

  • squeeze of lime juice

  • 1 small handful fresh coriander (roughly chopped)

  • 1/4 red chilli (finely chopped)

For the hot sauce

  • 2 tbsp greek yoghurt

  • ½ tsp harissa paste

serve with soft tortillas or taco shells


Instructions

  1. Preheat the oven to 220C/200C Fan/Gas 7 for the fish.

  2. For the slaw, put the shredded cabbage in a large bowl. Add the coriander, lime juice, green onion, garlic and yoghurt. Give it a really good stir and set aside.

  3. Arrange the fish in a shallow roasting tin. Mix together the cumin, paprika and salt, and sprinkle over the fish fillets. Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 8–10 minutes, depending on the thickness of your fillets. Check to see if the fish is cooked through (though only just) before taking out of the oven.

  4. While the fish is cooking, prepare the veg relish. If using leftover crunchy veg salad, simply add to it a squeeze of lime, some fresh coriander and ¼ chopped red chilli.

  5. Make the hot sauce by mixing together the yoghurt and the harissa paste (or other hot sauce) in a small bowl. Set aside.

  6. Once you’ve taken the fish out, turn off the oven and warm the tortillas (if using) in the oven as it cools.

  7. Gently break up the fish into large chunks and serve in a bowl.

  8. Spread the tortillas with a little hot sauce, then place the veg relish, slaw, and fish down the centre. Top with a little more mayo, then fold and eat with your fingers. Serve with lime wedges if you like.

Alternatives and Suggestions

vegan alternatives

  1. Instead of the using fish, use chickpeas and/or cauliflower florets! Preheat the oven as above and then put a tin of chickpeas (drained) and 100g small cauliflower florets into a bowl with the same seasoning used for the fish fillets. Mix well together and tip onto a baking tray to roast for 30-35 minutes.

  2. For the slaw and hot sauce, use vegan mayo as an alternative to greek yoghurt. .





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