Lightly-spiced Fish Fajitas is a modern British recipe for a classic tortilla wrap with a breaded fish flavoured with taco seasoning, onion, bell pepper, avocado, tomato and cheese filling. The full recipe is presented here and I hope you enjoy this classic British version of: Lightly-spiced Fish Fajitas.
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This is a great dish to get kids involved with as the fajitas need to be assembled at the table with the mildly-spiced fish and a choice of avocado, bell peppers, cheese and soured cream.
Ingredients:
1 egg, beaten
100g breadcrumbs made from day-old bread
3 tsp fajita seasoning
oil for greasing
400g haddock fillets, cut into chunky strips
4 spring onions, finely sliced
1 yellow bell pepper. sliced
1 red bell pepper, sliced
2 ripe avocados
1 ripe tomato, diced
1 lime
1 x pack flour tortillas
grated cheese and soured cream (or Mexican crema, to serve
Method:
Pre-heat your oven to 200C (180C fan/gas mark 6).
Put the beaten egg into a shallow bowl. Tip the breadcrumbs onto a plate then mix the fajita seasoning into the breadcrumbs.
Brush a non-stick baking tray with oil. Dip the fish strips into the egg, then coat them with the breadcrumbs. Arrange on the baking tray then transfer to the oven.
Meanwhile, put the spring onions and peppers on a second baking tray and turn them through a small amount of oil. When the fish has been in the oven for 5 minutes, put the onions and peppers in. Bake for a further 10 minutes until the fish sticks are golden.
Mash the avocados with a fork and stir through the diced tomato, lime juice and some black pepper. Get the other accompaniments ready in bowls.
Warm the tortillas for 15–30 seconds in the microwave, or you can warm them through on a plate in the oven for a few mins.
Transfer all the food onto warmed dishes then bring to the table and let everyone dig in to assemble their own tacos.
