Fish Tacos with Guacamole & Sweet Potato Chips Recipe | Abel & Cole

Fish Tacos with Guacamole & Sweet Potato Chips

Cooking time
Serves2 people

We’ve got dinner all wrapped up with this cutlery-free feast. Flaky chunks of sustainable and organic fish are fried with toasty cumin seeds, and folded into soft white tortillas with homemade guacamole and roasted veg. Served with a golden stack of sweet potato chips on the side.

Ingredients

  • 500g sweet potatoes
  • 1 red pepper
  • 2 red onions
  • 1 chilli
  • 1 garlic clove
  • A handul of coriander
  • 1 lemon
  • 1 avocado
  • 340g fish pie mix
  • 1 tsp cumin seeds
  • 4 white tortillas*
  • 1 tbsp + 2 tsp olive oil
  • Sea salt
  • Freshly ground pepper

**Here is our That's a Tortilla Wrap recipe if you fancy making your own wraps.

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Method

1. Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and chop into chips as thick as your finger. Scatter them into a roasting tin and toss with 1 tbsp oil and a generous pinch of salt and pepper. Slide into the hot oven to roast for 25 mins, turning halfway, till crisp.
2. Halve the pepper and scoop out the seeds and membrane. Slice into thin strips and scatter into a second roasting tin. Peel 1 red onion and cut into thin wedges. Add to the pepper. Toss with 1 tsp oil and a pinch of salt and pepper. Slide onto the shelf underneath the sweet potatoes and roast for 20 mins, till tender and slightly caramelised.
3. Peel and finely chop the remaining onion. Peel and crush or finely chop the garlic clove. Halve the chilli, flicking out the membrane and seeds for less heat, and finely chop. Slide all 3 ingredients into a separate bowl.
4. Halve and stone the avocado, and scoop the flesh out into the bowl. Squeeze over the juice from half the lemon. Roughly chop the coriander leaves and scatter in, along with a little salt and pepper. Use a masher or wooden spoon to crush together into a chunky guacamole.
5. Pour 1 tsp oil into a pan and warm to a mediumhigh heat. When the pan is hot, scatter in the fish pie mix. Sprinkle over a little salt and pepper and 1 tsp cumin seeds. Fry for 2-3 mins on each side, till the fish is cooked through and flakes easily.
6. Lay the tortillas onto plates and top with the fried fish and roasted veg. Spoon on dollops of guacamole. Serve with the sweet potato chips and wedges of the remaining lemon half on the side.
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