- Prep time 10mins
- Cook time 20mins
- Serves 4
- Cost per serving £2.38
- easy
- Prep time 10mins
- Cook time 20mins
- Serves 4
- Cost per serving £2.38
- easy
Round up your amigos for a midweek Mexican feat with a twist. Tuck into deliciously crispy fish fillet tacos, served with iceberg lettuce, pink pickled onions and a Tex Mex dip. Our crispy battered fish fillet tacos are easy to make and are perfect for feasting on with friends. See method
What you’ll need
Ingredients
- 16 crispy fish fillets
- 1 Tex Mex dip selection
- 3 sliced red onions
- 1 lemon
- 8 taco shells
- 1 iceberg lettuce (shredded)
Utensils
- Baking tray
- Oven gloves
- The juice of 1 lemon
- Kitchen knife
Method
- Preheat the oven to 180 degrees and place a tray of eight crispy fish fillet strips in the centre of the oven. Cook for 20-25 minutes.
- While the fish fillets are cooking, mix sliced red onion with lemon juice to make pink pickled onions.
- Remove the fish fillets strips from the oven (don’t forget to use oven gloves) and leave to cool for five minutes.
- Grab the taco shells and fill with iceberg lettuce, Tex Mex dip, fish fillets and top with pink picked onions and tuck into this colourful dish.
