As much as I sometimes like to make an elaborate all-from-scratch meal on weeknights I am often tired and temped to reach for my phone and Deliveroo. But, most of the time I manage to resist because I can come up with a quick and lovely meal that takes only minutes to cook but gives as much satisfaction as a takeaway.
These fish tacos definitely belongs in that category, and although you can bread your own fish it’s not that much better than the good ones you find at M&S or Waitrose, so I take the easy way and buy it. And since I love these tacos so much, I always buy more breaded lemon sole goujons than I need so I can put some in the freezer for the next time the laziness (or craving) hits.
So, when the fish is cooking in the oven, all you have to do is cut some vegetables (out of the suggestions below I find avocado, lettuce and spring onions most pertinent – although my supermarket was out of spring onions when I took the photos – the rest are nice if you have them to hand already but no need to pop to the supermarket to get them) and mix the spicy mayo, which literally takes minutes, and once the fish is cooked, you just assemble and tuck in.
Plus it’s ready before your takeaway would even arrive, which is quite important for us hangry people.
Weeknight fish tacos, serves 2
4 soft corn or flour tortillas
6-8 store-bought lemon sole goujons
1 little gem
a handful of cherry tomatoes
100 ml Hellmann’s mayo
2-3 tsp Gochujang paste (or if you prefer a smokier flavour; chipotle paste)
Pre-heat the oven to 180-200C. Line an ovenproof dish with parchment paper and place the fish on it. Place in the hot oven for approx 15 minutes until cooked through and crisp.
Mix mayonnaise and Gochujang paste together in a bowl and set aside.
Cut the vegetables into chunks. Slice the spring onions and chop the coriander. When the fish is ready, take it out of the oven and tear the goujons into chunks. Heat up the tortilla breads in the oven for 30 seconds and start the assembly. I prefer to start with some spicy mayo spread onto the tortilla, then fish, more mayo, vegetables and last the spring onions and coriander. Finish with a squeeze of lime and some salt and dig in.
PS. Since I have a sensitive stomach I’ve only listed the vegetables I use myself, but Rosie’s fish tacos with cabbage looks just as scrummy!