FISH TACOS RECIPE | BBC GOOD FOOD
Serve lemon sole goujons in Mexican-style soft corn tortillas with red onion, cabbage and coriander salad and chipotle mayo
Provided by Sara Buenfeld
Categories Dinner, Main course
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield Makes 4
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Space the goujons apart on a baking sheet and bake for 12-15 mins, following pack instructions, until crispy. Meanwhile, mix the chipotle or harissa into the mayo, and warm the tortillas – they are best warmed over a gas flame.
- To make the salad, toss the cabbage, coriander and onion with the lime juice and some salt.
- Spread the tortillas with a little spicy mayo, then place the salad and fish down the centre. Top with a little more mayo, then fold and eat with your fingers. Serve with lime wedges, if you like.
Nutrition Facts : Calories 312 calories, FatContent 15 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 13 grams protein, SodiumContent 1.2 milligram of sodium
SPICY BLACK BEAN TACOS RECIPE | BBC GOOD FOOD
These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa.
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 19
Steps:
- In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
- The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly – you want it chunky, not smooth. Squeeze in the lime juice and set aside.
- Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
- To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.
Nutrition Facts : Calories 640 calories, FatContent 24 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 74 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 18 grams fiber, ProteinContent 21 grams protein, SodiumContent 2.7 milligram of sodium
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EASY CHORIZO STREET TACOS RECIPE | ALLRECIPES
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Reviews 4.5
Total Time 17 minutes
Category World Cuisine, Latin American, Mexican
Cuisine Latin American, Mexican
Calories 262 calories per serving
- Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.
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