Fish Tacos with Salsa & Guacamole

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Ingredients

Tomato Salsa

  • 4 medium tomatoes, peeled and chopped
  • ½ medium red onion, chopped
  • 1 small garlic clove, crushed
  • Juice of ½ lime
  • Handful of fresh coriander, roughly chopped
  • ½ green jalapeno chilli, finely chopped
  • 1 tbsp extra virgin olive oil
  • Freshly ground black pepper

Guacamole

  • 2 ripe avocado, peeled, stone removed & chopped
  • ¼ tsp chopped jalapenos
  • Juice of a lime
  • 1 garlic clove, crushed
  • 1 tbsp of finely chopped coriander
  • 1 tsp olive oil

To Serve

  • 8 crunchy taco shells
  • 2 little gem lettuces, finely shredded
  • Low fat greek yoghurt
Made with
Chip Shop Battered Alaska Pollock Fillets

  • Serves

    4

Method

  1. Cook the Young’s Chip Shop Battered Alaska Pollock Fillets as per the instructions on pack.

Tomato Salsa

  1. Combine all the ingredients together in a bowl, mix well & season to taste.

Guacamole

  1. Place the Avocado in a bowl & mash using a fork until smooth but retaining some texture.
  2. Add the remaining ingredients, mix together & season to taste.

To Serve

  1. Divide the lettuce between the Taco Shells & top with a spoonful of tomato salsa & Guacamole.
  2. Cut the fish fillets in half & place one half into each Taco & serve with remaining Salsa, Guacamole & Yogurt.

Meal Inspiration

All of our delicious dishes have been developed to meet School Food Standard guidelines

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