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Spicy Fish Halloumi Tacos

Recipe

These flavourful tacos have a spicy twist.

Serves: 8 people   |   Prep time: 40 minutes   |   Cooking time: 15 minutes

Mexican   |   Main   |   Pescatarian

  

Ingredients

  • 2 x 250g packs Cod Fillets

For the marinade:

  • Juice of 1 large Orange
  • Juice of 1 Lime
  • ½ tsp Ground Ginger
  • ½ tsp Chilli Powder
  • 1 tsp Paprika
  • Salt and Black Pepper

For the chermoula sauce:

  • 20g Fresh Coriander
  • 10g Flat Leaf Parsley
  • 30ml Olive Oil
  • Juice of 1 Lime
  • 2 Garlic Cloves
  • 1 tsp Cumin
  • 1 tsp Paprika
  • Salt and White Pepper

For the spicy sauce:

  • 50ml Mayonnaise
  • 50ml Crème Fraîche
  • 1 tsp Garlic Powder
  • Juice of 2 Limes
  • 25ml Hot Peri Peri Sauce

To serve:

  • 8 Mini Tortilla Wraps
  • 200g Chilli Grilling Cheese
  • 400g tin Black Beans
  • Fresh Coriander  

  

Method

  1. Place all the marinade ingredients in a dish, add the cod and allow to marinate.
  2. For the chermoula sauce, chop the coriander and parsley and put into a small blender. Peel and chop the garlic and add this to the blender along with olive oil, lime juice, cumin, paprika, salt and pepper then blend to a thick sauce.
  3. For the spicy sauce, add all the ingredients together and mix well.
  4. Pour the beans into a pan, along with the juice and heat through. Drain before serving.
  5. Cook the rice as per the instructions on the pack.
  6. Drain the liquid from the cheese and slice thinly.
  7. Heat the oil in a large frying pan. Remove the fish from the marinade and fry in the oil 5 minutes each side along with the cheese slices.
  8. Heat the wraps in a dry frying pan for 30 seconds on each side and serve the fish with the cheese, beans, coriander and sauces to drizzle.