0 added
Item price
£2.75Price per unit
£9.17/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 220ºC, gas mark 7. Bake the fish fingers on a parchment-lined baking sheet for 15 minutes, until golden and cooked through. Mix the yogurt with the chipotle paste; season and set aside.
Meanwhile, put the petits pois in a pan of boiling water and, once they rise to the surface, drain in a sieve. Rinse under the cold tap to cool, shake off the excess water, then tip into a mixing bowl and mash lightly using a potato masher or the back of a fork. Stir through the oil, lemon zest, capers and mint; season.
Dry-fry each tortilla in a frying pan set over a medium heat, for 30 seconds on each side, wrapping in foil as you go to keep them warm. Spread each tortilla with spoonfuls of chipotle yogurt and pea salsa. Halve the fish fingers and top each tortilla with 3 halves. Serve 2 tacos per person.
Chipotles are smoked and dried jalapeno chillies. Leftover paste can be used to marinate chicken or steak, or try stirring a little into mayonnaise to serve with sweet potato wedges.
Typical values per serving when made using specific products in recipe
Energy | 1,832kJ/ 436kcals |
---|---|
Fat | 15g |
Saturated Fat | 4.5g |
Carbohydrates | 50g |
Sugars | 7.3g |
Fibre | 6.2g |
Protein | 22g |
Salt | 1.6g |
Book a slot to see product availability at your nearest Waitrose & Partners store
0 added
Item price
£2.75Price per unit
£9.17/kg0 added
Item price
£2.25Price per unit
45p/100g0 added
Item price
£1.85Price per unit
£1.95/100g0 added
Item price
£1.40Price per unit
£1.94/kg0 added
Item price
£11.95Price per unit
£1.20/100ml0 added
Item price
35pPrice per unit
35p each0 added
Item price
£2.90Price per unit
£3.06/100g0 added
Item price
80pPrice per unit
32p/10g