Pickled Fish Tacos

https://foodloversmarket.co.za/recipes/pickled-fish-tacos/

Over Easter time, pickled fish is a staple with a few other seafood dishes, as well as plenty of hot cross buns of course! A new way with pickled fish…pop them in a taco! They are so simple, just grab your ingredients, chop up some salsa and pop them in your taco shells! You can either make the pickled fish as your love it, or grab the Food Lover’s Pickled Hake, it’s that much easier! 

Want to get more creative? Use a roti and use roti like a taco paired with a yoghurt raita.

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Cooking Methods

  • Cooking

Serves

3

Prep Time

25 minutes

Cooking Time

2 minutes

Ingredients

  • 6-8 Old El Paso hard taco shells or soft tacos
  • 125ml (1/2 cup) Old El Paso Ready-Made Chunky Salsa
  • 1 Tub (250g) Food Lover’s Market Pickled Fish
  • 250g shredded white cabbage
  • 15ml (1 Tbsp) Food lover’s Market Coarse Chili Flakes
  • 30g grated cheddar cheese
  • 3-4 limes, cut into wedges

For the Guacamole:

  • 2 Ripe avocados
  • Squeeze of lemon juice
  • Salt and pepper, to season

For the Fresh Salsa:

  • 2 Tomatoes, diced
  • ½ onion, chopped finely
  • 20 ml coriander, chopped

Directions

For the Guacamole:

  1. Mash avocados with a fork. Squeeze lemon juice over and season to taste.

    2. For the Fresh Salsa:

    1. Mix all the ingredients together.

      2. To assemble:

      1. Pre-heat the oven to 180°C. Heat the tacos up for about 2-3 minutes.
      2. Place taco shells on a plate, fill with cabbage, old El Paso chunky tomato salsa, fresh guacamole and pickled fish. Top with cheddar cheese and fresh tomato salsa. Serve and enjoy!
      3. TIP - For extra creaminess: mix full fat yoghurt with some finely chopped cucumber and torn mint and serve with the tacos.
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