Fish and Chip Tacos by @veryhungrygreek

30 min

4 servings

🍟

200 g

Skin on fries

🐟

270 g

Yellowfin sole fillets

🥙

4 count

Mini white tortilla wraps

🫛

100 g

Petits pois

🥫

5 ml

Mint sauce

🥚

45 ml

Light mayo

🫙

50 ml

Chip shop curry sauce

🍋

15 ml

Lemon juice

  1. Air-fry
    • skin-on fries

    Air-fry the 200 g skin-on fries at 200°C for 15 minutes, shaking the basket every 5 minutes.

  2. Air-fry
    • lightly dusted Alaska yellowfin sole fillets

    Air-fry the lightly dusted Alaska yellowfin sole fillets according to the packet instructions, until crisp and cooked through.

  3. Cook
    • peas

    Cook the 100 g peas until tender, then transfer them to the mixing bowl.

  4. Mash
    • peas
    • light mayo

    Mash the cooked peas, then stir in the 45 ml light mayo and 5 ml mint sauce.

  5. Toast
    • mini white tortilla wraps

    Toast the 4 mini white tortilla wraps until warm and lightly charred.

  6. Spread
    • mini white tortilla wraps
    • peas
    • lightly dusted Alaska yellowfin sole fillets

    Spread the mashed pea mixture evenly over the tortilla wraps, then top with the cooked sole.

  7. Add
    • skin-on fries
    • chip-shop curry sauce

    Add the cooked fries to the tacos, then drizzle with 50 ml chip-shop curry sauce.

  8. Squeeze
    • lemon juice

    Squeeze 15 ml lemon juice over the fish tacos, then serve immediately.

Fish and Chip Tacos by @veryhungrygreek

30 min

4 servings

🍟

200 g

Skin on fries

🐟

270 g

Yellowfin sole fillets

🥙

4 count

Mini white tortilla wraps

🫛

100 g

Petits pois

🥫

5 ml

Mint sauce

🥚

45 ml

Light mayo

🫙

50 ml

Chip shop curry sauce

🍋

15 ml

Lemon juice

Preparation Steps

  1. Step 1/8

    Air-fry the 200 g skin-on fries at 200°C for 15 minutes, shaking the basket every 5 minutes.

    🍟skin-on fries
    🥢tongs

  2. Step 2/8

    Air-fry the lightly dusted Alaska yellowfin sole fillets according to the packet instructions, until crisp and cooked through.

    lightly dusted Alaska yellowfin sole fillets
    🥢tongs

  3. Step 3/8

    Cook the 100 g peas until tender, then transfer them to the mixing bowl.

    🫛peas
    🥣mixing bowl
    🥄spoon

  4. Step 4/8

    Mash the cooked peas, then stir in the 45 ml light mayo and 5 ml mint sauce.

    🫛peas
    🥚light mayo
    🥫mint sauce
    🥔potato masher
    🥣mixing bowl
    🥄spoon
    🥄measuring spoons

  5. Step 5/8

    Toast the 4 mini white tortilla wraps until warm and lightly charred.

    🥙mini white tortilla wraps
    🥢tongs

  6. Step 6/8

    Spread the mashed pea mixture evenly over the tortilla wraps, then top with the cooked sole.

    🥙mini white tortilla wraps
    🫛peas
    lightly dusted Alaska yellowfin sole fillets
    🥄spoon

  7. Step 7/8

    Add the cooked fries to the tacos, then drizzle with 50 ml chip-shop curry sauce.

    🍟skin-on fries
    🍛chip-shop curry sauce
    🥄spoon

  8. Step 8/8

    Squeeze 15 ml lemon juice over the fish tacos, then serve immediately.

    🍋lemon juice
    🥄measuring spoons

Composition

Ingredients

Types

Grains, Condiments, Herbs, Sauces, Fruit

Ingredients

Skin on fries, Yellowfin sole fillets, Mini white tortilla wraps, Petits pois, Mint sauce, Light mayo, Chip shop curry sauce, Lemon juice

Notes

Skin on fries (Aldi fries recommended), Yellowfin sole fillets (Sainsbury's Taste the Difference, 2 lightly dusted fillets), Petits pois (or regular peas), Chip shop curry sauce (made up), Lemon juice (amount not given)

Allergens

Gluten

Dietetics

Dietary regimen

Pescatarian

Calories

442 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 54g, Fat: 15g, Fiber: 7g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 720mg, Potassium: 620mg, Iron: 2.8mg

Vitamins

Vitamin C: 23mg, Vitamin B12: 2.1mcg, Vitamin D: 3.2mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

potato masher, mixing bowl, spoon, tongs, measuring spoons

Appliances

Air fryer, Toaster

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight dinner, Casual lunch, Family meal

Origin

Source

Platform

instagram

Original Creator

@veryhungrygreek

Origin

Cuisine

British, Mexican

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crispy, Flaky, Creamy, Soft

Flavors

Savory, Tangy, Minty, Mildly spicy, Citrusy, Curried

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately after assembly; do not leave fish at room temperature for more than 120 min.), fridge : 2 days (Store leftover cooked fish, fries, peas, and sauce separately in airtight containers at 4°C or below.), freezer : 2 months (Freeze cooked sole and peas separately in freezer-safe airtight containers; do not freeze assembled tacos.)