Smoky Chipotle Fish Tacos
Enjoy Farrah’s new meal kits with this mouth-watering recipe for smoky fish tacos.
Serves: 10 tacos
INGREDIENTS
Farrah’s Smoky Chipotle Taco Kit
OR
Farrah’s Small Taco Tortillas and Farrah’s Smoky Chipotle Spice Mix
450g white fish fillets, sliced
1 Tbsp oil
2 tomatoes, finely diced
½ red onion, finely diced
Coriander, finely chopped
2 cups mesclun lettuce
Chipotle mayo (provided with Taco Kit if using)
Limes
METHOD
Drizzle fish in oil and coat in Smoky Chipotle Spice Mix.
Heat a pan or griddle on a medium heat with a dash of oil. Add fish and cook for 2-3 minutes each side until cooked through (depending on thickness).
Mix finely chopped tomatoes, red onion and coriander together to make a classic Pico de Gallo.
Warm tortillas in a frying pan on a medium heat for 10 seconds each side.
Tip: stack heated tortillas in foil to keep them warm.
Build your tacos with smoky chipotle fish, mesclun lettuce and Pico de Gallo salsa. Drizzle with chipotle mayo and a squeeze of fresh lime.
Check out the Farrah’s website here for loads more recipe inspiration, and say hola to flavour with Farrah’s!
Facebook: @farrahsnz
Instagram: @farrahsnz
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.