Chipotle fish tacos

PREP: 10 MINSCOOK: 10 MINS – 12 MINS EASY SERVES 2

Okay so you fell in the door on a Monday evening, you are knackered, you know you shouldn’t but you pour a glass of wine and you want something to almost just appear in front of you? Well fish tacos are perfect for that and these are just delicious!!

WINE NOTE: Torrontes or Albarino pair well, as they are fruity wines that hold up against chipotle flavour!!

2 skinless fish fillets such as cod, monkfishor bass. 2 tbsp chipotle paste 1/2 lime, juiced. 1/2 tbsp olive oil 4 taco shells

1 bag shredded stir-fry vegetables. 2 tbsp mayonnaise. 2tsp cider vinegar. 1tbsp wholegrain mustard

Heat oven to 400F/200C/180C fan. Slice the fish into 2cm chunks and toss with the chipotle paste, lime juice and olive oil. Leave in the marinade while you make the slaw. Mix all the slaw ingredients together, season and set aside.

Put the fish on a baking tray and cook for 10-12 mins until flaking apart. About 4 mins before the cooking time is up, put the taco shells on a separate tray in the oven to warm through.

Serve the tacos filled with the fish and 1-2 tbsps of the slaw. Serve any leftover slaw on the side.

CHEERS! ENJOY!!!