Fish and chip tacos with pea guacamole recipe

Name: Fish and chip tacos with pea guacamole recipe
Total time: 40 min
Ingredients: 2 large maris piper potatoes, peeled and cut into matchsticks; Olive oil for frying and drizzling; 1 red onion, sliced into thin half-moons; 2 tbsp red wine vinegar; 1 tsp sugar; 150g fresh peas, blanched (or use defrosted frozen peas); 2 ripe avocados, flesh roughly chopped; 1 garlic clove, crushed; 1 lime, plus extra wedges to serve; Bunch fresh coriander, leaves picked; Splash olive oil; 4 tbsp plain flour; 2 tsp taco seasoning (we used Luchito brand); 4 x 150g skinless haddock fillets, pin-boned, each fillet cut into 4 chunky strips; 4 corn tortillas; 4 tbsp mayonnaise; 1 tsp chipotle chilli paste

www.deliciousmagazine.co.uk

We've put an update on Friday fish and chips with these Mexican-inspired fish and chip tacos, complete with mushy pea guacamole and pickled red onions.

View full recipe on www.deliciousmagazine.co.uk

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Cooking tools:

Chef's knife
Cutting board
Peeler
Baking sheet
Parchment paper
Oven
Stove
Skillet
Saucepan
Colander
Citrus press
Garlic press
Potato masher
Fork
Tongs
Measuring spoon
Mixing bowl
Serving bowl
Plate
Paper towel

Ingredients

2 large maris piper potatoes, peeled and cut into matchsticks
Olive oil for frying and drizzling
1 red onion, sliced into thin half-moons
2 tbsp red wine vinegar
1 tsp sugar
150g fresh peas, blanched (or use defrosted frozen peas)
2 ripe avocados, flesh roughly chopped
1 garlic clove, crushed
1 lime, plus extra wedges to serve
Bunch fresh coriander, leaves picked
Splash olive oil
4 tbsp plain flour
2 tsp taco seasoning (we used Luchito brand)
4 x 150g skinless haddock fillets, pin-boned, each fillet cut into 4 chunky strips
4 corn tortillas
4 tbsp mayonnaise
1 tsp chipotle chilli paste