Recipe Ideas

Chippy Tea Tacos

4 days ago, 3 min read

Chippy Tea Tacos

We’ve taken the best of a British classic and given it an unexpected, crispy twist! Featuring golden battered cod fillets, tangy tartare sauce, capers, mashed peas, and pickled red onions, all served in a crisped tortilla shell, this dish embodies the Big Fusion, No Rules trend.

Big Fusion, No Rules Trend: The crunch of the shell adds a new dimension, while the sharpness of fermented pickles enhances the rich, savoury flavours. A playful fusion of fish & chips and tacos, this dish delivers bold textures and flavours that are right on trend.

Ingredients

2 xChefs’ Selections Battered Cod Fillets

1 tspChefs’ Selections vegetable stock

250gChefs’ Selections Garden Peas

4 x6″ Tortilla Wraps

HandfulFresh mint

To serveChefs’ Selections Tartare Sauce

To serveFresh lemon wedges

For garnishCapers

Method

Make the taco shells:

Fold each 6″ wrap in half and drape them over the bars of the oven rack.
Bake at 180°C (fan) for 5-7 minutes, or until crisp and golden. Set aside to cool.

Prepare minted peas:

Boil peas in a pan of water for 2 minutes, then drain.
Blend peas with fresh mint and 1 tsp of vegetable stock until roughly smooth. Set aside.

Cook the cod:

Fry the cod fillets in a little oil for 4–5 minutes, turning once, until golden and cooked through.
Slice each fillet lengthways into 4 pieces (total of 8 pieces).

Spoon minted peas into the base of each taco shell.

Add a generous squeeze of tartare sauce.

Place 2 slices of cod into each taco.

Serve with lemon wedges and a few capers on top.

Be careful when draping the tortillas over the oven rack – use tongs to position them safely and avoid burns. The shells should hold their taco shape when cooled.

<br />