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Our Recipes

Crispy fish tacos

Serves 4

This tantalising, mid-week comfort meal will feel like a hug from the inside, a high five from within, a fist bump inside your belly. The exploding kind. Basically it’s good, in case we weren’t clear.

Feel free to use any type of fish for this scrumptious meal.

Ingredients

  • 4 fillets of mackerel and in bite size pieces-use whichever fish you like of course
  • 2 tbsp Cajun spice mix
  • 50g red cabbage finely sliced
  • 1 onion finely sliced
  • 1 carrot grated
  • 1 red onion fine sliced
  • 25ml white wine vinegar
  • 12 tacos
  • Salsa
  • Guacamole
  • Sour cream
  • Siracha
  • Coriander
  • 200g Grated Pilgrims Choice Mature cheddar

Method

  1. Pop the Cajun spice in a bowl and add the fish
  2. Carefully mix the fish round until it’s coated in the spice mix.
  3. Now mix the cabbage, carrot and onion together to create a raw slaw (feel free to add mayo if you wish) leave to one side.
  4. In another bowl, pop the sliced red onion and the white wine vinegar together to create a quick pickle.
  5. Cook the fish, warm a pan on the stove with a little oil and lay in the pieces of fish, cook either side for 2 minutes on a medium heat as we want it to colour a little and crisp.
  6. Warm the tortillas.
  7. Pop everything on the table and load up your tacos with what you fancy, not forgetting a big handful of Pilgrims Choice!