Fish Taco Baskets

Have fun assembling this taco bowl recipe with the kids, made with our NEW Wholegrain Fish Fillets, this is a great one for all the family to enjoy. A creative and delicious way to help you get your two portions of fish a week.
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Print Recipe

Ingredients

3 Donegal Catch Wholegrain fish Fillets

4 soft wholemeal flour tortillas

sunflower oil spray

1 x 400 gram tin black beans

200 ml chicken stock

1 tablespoon chipotle paste

100 grams cherry tomatoes, quartered

½ red onion, finely diced

Juice of ½ a lime

1 iceberg lettuce, shredded

6 radishes, thinly sliced

1 avocado, quartered

Salt and pepper

To serve

Hot sauce

Coriander

Lime wedges

Instructions

  1. Cook the Donegal Catch Wholegrain fish Fillets according to the packet instructions.
  2. Preheat the oven to 200 C / 180 C fan.
  3. Press a tortilla wrap into an ovenproof bowl so it takes the shape of a bowl. Spray with oil spray and bake in the oven for 7–8 minutes until the wraps have hardened. Repeat with each tortilla then set aside.
  4. Place the black beans, chicken stock and chipotle paste into a saucepan and place over a medium heat for 15 minutes until the liquid has reduced by half.
  5. For the salsa, mix the chopped tomatoes, red onions and lime juice in a small bowl along with a good pinch of salt. Stir well to combine then set aside.
  6. When your fish is cooked, slice it into bite sized pieces.
  7. To assemble your taco bowls add the iceberg lettuce to the bottom of the bowl followed by the radishes, tomato salsa, avocado and black beans then top with a few pieces of the fish. Serve with a few coriander leaves, some lime wedges and some hot sauce if you like.

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