Adam’s Food Love Story...
Everyone loves a holiday and Adam’s family is no exception, but this year they aren’t able to go away. To make matters worse, Adam knows his mum had her heart set on going to Mexico, so is particularly disappointed. To cheer her up, he’s bringing Mexico to her in the form of classic fish tacos. ADAM’S ‘S TAYC AT ION’ F I SH TAC OS Serves 4 Takes 50 mins Cost per serve £3.79
Spice it up Stir 1 tsp smoked paprika into the spice mix before coating the fish for an extra smoky hit.
4 red peppers, seeded and thinly sliced 2 red chillies 2 tbsp olive oil 1 red onion, thinly sliced 2 limes, ½ juiced, the rest cut into wedges 1 x 275g tacos meal kit 2 x 280g pack cod loins 1 Little Gem lettuce, leaves torn ½ x 30g pack coriander, leaves chopped
1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the sliced peppers and whole chillies on a baking tray. Add the olive oil, season and toss together. Roast in the oven for 30 mins, or until softened. 2 Meanwhile, put the onion in a bowl with the lime juice and a pinch of salt. Mix well and leave to soften for 20 mins, tossing halfway through. 3 Empty the spice mix from the taco kit into a dish. Turn each cod loin in the seasoning so they are all completely coated. 4 Take the tray out of the oven and remove the chillies. Spread out the peppers, nestle the cod among them and return to the oven. Roast for a further 12–15 mins, until the cod is cooked through and the peppers are charred at the edges. 5 Meanwhile, remove the seeds and any charred skin from the chillies. Finely chop the flesh and stir into the salsa from the taco kit. 6 To serve, flake the fish into a bowl and serve alongside the peppers, onions, coriander, lettuce, salsa, lime wedges and taco shells so everyone can assemble their own and tuck in. Each serving contains Energy
Fat
Saturates
1801kJ 428kcal 21%
13g 19%
2g 9%
Sugars
Salt
13g 2.5g 14% 42%
of the reference intake. See page 146. Carbohydrate 43g Protein 34g Fibre 6g
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