Snack Lettuce Fish Tacos
4
Preparation time: 15
Cooking time: 10
2 spring onions
1 lime, zest and juice
Bunch of coriander
2tbsp olive oil
2 red chillies
1 ripe mango
400g cod or haddock
2 tbsp smoky chipotle seasoning
salt and pepper
- Place the cubed fish into a bowl, sprinkle over the chipotle seasoning and grate in the lime zest (keep the lime juice for the salsa). Stir well to completely coat the fish, cover and set aside.
- To make the salsa - slice the chillies, peel the mango and cut into small cubes, and slice the spring onions. Combine them all in a bowl with the oil and the juice of the lime and season. Add the coriander leaves. Cover and set aside.
- Separate Snack Lettuce leaves, wash, dry and arrange on a platter or a board.
- To cook the fish, heat a little oil in a frying pan and cook for 2-3 minutes on each side, turning gently so it doesn’t break up. It should be opaque and starting to flake
- Once the fish is cooked add another squeeze of lime and give a final toss in the pan.
- Place the fish pieces in the lettuce cups, top it with the salsa, add more fresh coriander if you like and enjoy!
Our Snack Lettuce is made for tacos! Try this recipe as well as your favourite fillings, and you’ll fall in love with this delicious, extra crunchy and sweet lettuce that also has fantastic heat resistance qualities.
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