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Haddock tacos with sweetcorn & radishes
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A cheat’s version of Mexican Baja fish tacos, this uses ready-made crumbed haddock instead of deep-fried fish.
310g pack lightly dusted haddock fillets
4 corn and wheat soft tortillas
4 Essential radishes, thinly sliced
2 limes, zest and juice of 1½,
½ cut into wedges
195g can Essential sweetcorn, drained
1 jalapeno chilli, deseeded and finely chopped
¹⁄³ x 28g pack fresh coriander, finely chopped, plus extra to serve
4 tbsp soured cream
1 Essential avocado, sliced
1. Preheat the oven to 200˚C, gas mark 6; put a baking tray in to heat up. Bake the fish on the tray for 20 minutes, until cooked through and opaque. Put the tortillas on another tray; heat in the bottom of the oven for the final 2 minutes of cooking time.
2. Meanwhile, put the radishes in a small bowl with the lime zest and 2/3 of the juice plus a pinch of salt; stir together, then set aside to lightly pickle. In another small bowl, stir together the sweetcorn, chilli and coriander, plus the remaining lime juice.
3. Dollop the soured cream onto the tortillas. Divide the sweetcorn mixture and avocado between them. Slice the fish fillets and add to the tacos. Drain the pickled radishes and scatter on top, along with a few extra coriander leaves. Serve with lime wedges for squeezing over.
Typical values per serving: