Fish tacos
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Fish tacos

By Sara Buenfeld

Serve lemon sole goujons in Mexican-style soft corn tortillas with red onion, cabbage and coriander salad and chipotle mayo

  • Prep:15 mins
    Cook:15 mins
  • Easy

Nutrition per serving

  • kcal 312
  • fat 15g
  • saturates 2g
  • carbs 34g
  • sugars 5g
  • fibre 3g
  • protein 13g
  • salt 1.2g

Ingredients

  • 220g pack lemon sole goujons
  • 1 tsp chipotle paste or harissa
  • 6 tbsp mayonnaise
  • 4 soft corn tortillas
  • 175g white cabbages, finely shredded
  • good handful chopped coriander
  • 1 small red onion, finely chopped or sliced
  • juice 1 small lime, plus wedges to serve (optional)

Method

  1. Heat oven to 220C/200C fan/gas 7. Space the goujons apart on a baking sheet and bake for 12-15 mins, following pack instructions, until crispy. Meanwhile, mix the chipotle or harissa into the mayo, and warm the tortillas – they are best warmed over a gas flame.

  2. To make the salad, toss the cabbage, coriander and onion with the lime juice and some salt.

  3. Spread the tortillas with a little spicy mayo, then place the salad 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.

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