Name: Bite-sized chipotle fish tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 20 servings
Cuisine: Bake
Ingredients: 1 x 500 g Sea Harvest Fish Nuggets; 1 packet flour tortillas large; 1/2 cup mayonnaise; 2 tbsp Tabasco sauce or 1 tsp (5ml) dried chipotle spice mix; 1 garlic clove finely chopped or microplaned; 1 lime zest and juice; salt and black pepper; splash olive oil; 1 large sweetcorn kernels sliced off the cob; 1 large avocado; a squeeze of lime juice; salt and black pepper; 1/2 red pepper chopped into small cubes; 50 g feta cheese thinly sliced; fresh coriander chopped; lime cut into wedges

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Ingredients (16)

Fish

1 x 500 g

Sea Harvest Fish Nuggets

Mini tacos

1 packet

flour tortillas — large

Chipotle Sauce

1/2 cup	mayonnaise
2 tbsp	Tabasco sauce — or 1 tsp (5ml) dried chipotle spice mix
1	garlic clove — finely chopped or microplaned
1	lime — zest and juice
	salt and black pepper

To Serve

splash	olive oil
1 large	sweetcorn — kernels sliced off the cob
1 large	avocado
a squeeze of	lime juice
	salt and black pepper
1/2	red pepper — chopped into small cubes
50 g	feta cheese — thinly sliced
	fresh coriander — chopped
	lime — cut into wedges

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Method:

Fish

Preheat the oven to 200 ºC.

Lay frozen Sea Harvest Fish Nuggets onto a baking tray. Place into the oven to cook for 20 minutes until crunchy. Alternatively cook in an air fryer for the recommended time.

Mini Tacos

Preheat the oven to 180 °C.

Use the cookie cutter to cut 20 mini tortillas out of the large tortillas. Flip the muffin tray over and insert the mini tortillas into the spaces between the muffin cups to form the shape of curved taco shells. They will hold this shape once baked. Bake in the oven for 6 minutes to create a crunchy taco shell. Remove from the oven and allow to cool.

Chipotle Sauce

Add all of the ingredients for the sauce to a blender and blitz until smooth. Season to taste and then set aside. Tip: for easy drizzling, place your sauce into a bottle with a nozzle.

To Serve

Set a large frying pan over high heat and add a splash of oil. Add the corn to the pan and let it fry without stirring until it is starting to char, then stir and continue frying until it has charred evenly. Remove from the heat to cool.

Mash the avo into a bowl, then add a squeeze of lime juice and season to taste with salt and pepper.

To assemble, give each mini taco shell a teaspoon of avo, then top with a little corn. Add a fish nugget and drizzle over some chipotle sauce. Garnish each taco with cubes of red pepper, spring onion, extra corn, a crumble of feta and chopped coriander. Repeat until you have filled all of the taco shells. Serve with lime wedges for squeezing over.