fishcake tacos

Tacos

Fishcake tacos

These spice and smoke fishcake tacos make for a filling midweek dinner. Load taco shells with crispy fishcakes, mango salsa and lime mayo.

300ml semi-skimmed milk

250g undyed smoked haddock, skinned

350g floury potatoes (such as maris piper or king edward), peeled and quartered

1 large mango, peeled, stoned and diced into 1cm cubes

1 small red chilli, finely chopped

Bunch (25g) coriander, finely chopped

Finely grated zest and juice 1 lime

3 tbsp mayonnaise

Bunch spring onions, trimmed and finely chopped

¼ tsp cayenne pepper

1 medium free-range egg, beaten

30g panko breadcrumbs

Vegetable oil for frying

2 little gem lettuces, finely shredded

12 small corn or flour tacos

Techniques

Meals & Dishes