The World Food Recipe Box

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The World Food Recipe Box

Let's Cook

Crispy Fish Tacos


Crispy Fish Tacos

Ingredients:

Allergens in bold

Coley Fillets (fish)

Taco Wraps (gluten)

Tomato

Green Chilli

Shallot

Lime

Baby Gem Lettuce

Panko Breadcrumbs (gluten)

Mayonnaise (eggs, mustard)

Avocado

Coriander

 

Nutritional Information:

Per serving: Energy (kcal) 

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

A tortilla with a dollop of filling, folded over and eaten quickly— the taco could not be simpler, but its variations are endlessly diverse. In Ensenada, on the Northwest coast of Mexico, fish tacos are treated with special reverence. While they’re probably older than Mexico itself, the distinct combination of soft tortilla and crunchy fried fish, and the mayonnaise-chilli flavouring, was invented last century at the city’s ‘mercado negro’, or ‘black market’ (actually a seafood market). The fish taco soon spread in popularity up and down the coast, where it’s now a Californian as well as a Mexican specialty.

  • Preparation time:

    For 2 - 
  • Cooking time:

    For 2 - 

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