It’s fridge/freezer/store cupboard raid week here at the Harris house, and I’m trying to be inventive plus healthy with what I can find!
According to my boys this is rather like a posh fish finger sandwich but with just a little heat and gorgeous freshness from the chipotle, mango and lime juice. You can use whatever white fish fillets you like but I find thick fillets hold their chunky shape and moisture.
Panko breadcrumbs make these super crispy and I had half a packet left over, but again any breadcrumb would be fine.
Needless to say, these went down a storm with the troops and I’ll be making them again very soon! Enjoy, Mrs H x
Serves 4-5, 1 chunky taco 7 smartpoints
500g chunky white fish fillets, cut into chunky fingers
1 tsp sweet smoky paprika
Salt & pepper
2 eggs, beaten with a splash of milk
100g Panko breadcrumbs
Half a mango, chopped finely
Half an avocado, chopped finely
Half a red onion, chopped finely
Handful of chopped coriander
Half a red chilli, chopped finely, optional
1 lime, half squeezed for the salsa, and the remaining half to squeeze over the cooked goujons
Salt & pepper
100ml Reduced fat natural yogurt, sour cream or creme fraiche
1-2 tsp chipotle paste
10 Mini tortillas, Shredded lettuce, sweetcorn and a little grated rf cheddar if you like
Heat the oven to 220oC/200oC fan and spray an oven tray with oil.
Mix the flour, paprika and seasoning in a bowl. Put the eggs and splash of milk in another bowl and beat. Add the Panko to another bowl.
Make the goujons by dipping the fish in seasoned flour, then into egg, then into the Panko, coating throughly. Place on the oiled oven tray.
Place in the oven for 15 mins until golden and crispy.
Whilst the goujons are cooking, make the mango salsa by mixing together the salsa ingredients and season.
Make the chipotle cream by mixing together the yogurt/sour cream/creme fraiche and chipotle paste.
Serve the crispy fish on a bed of lettuce and corn, a squeeze of lime juice and top with the salsa and chipotle cream.