Name: Fish and Chips Tacos with Pea Guacamole
Yield: Serves 4 (makes 8 tacos)
Cuisine: Mexican
Ingredients: 1 tablespoon Taco Seasoning (That ’70s Taco); 1¼ teaspoons salt, plus more for seasoning; Salt, for seasoning; 4 cups (8 ounces) frozen French fries; 1¼ pounds cod, halibut, or other sustainable white fish fillet; 1 pinch cayenne pepper; 1 tablespoon lemon juice; 1 large, ripe avocado, halved and pitted; 2 tablespoons chopped fresh mint; ½ cup frozen peas, defrosted; 2 cups finely shredded green cabbage; 8 warm flour tortillas; 2 tablespoons safflower oil; Malt vinegar or lemon wedges, for serving

Preparation info

Serves
4
(makes 8 tacos)

Difficulty
Easy

Appears in

Tacos A-Z

By Ivy Manning

Published 2023

About

If you’ve ever visited the UK, you know the joys of going to a “chippy” to get crispy fried fish and chips wrapped up in a newspaper cone. They’re a lovely walk-and-nibble meal. So why not wrap the fish in a warm flour tortilla? Pan-seared fish and fries make this a quick weeknight win. The traditional side dish for fish and chips is “mushy peas,” which are delicious when blended with mashed avocado, mint, and a squeeze of lemon.

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of