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!
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.