Your family favourite fish and chips, but not as you know it! Get the kids wrapping and rolling their own tacos with this fun and ever-so-simple dinner idea served with smashed peas and a lemony yogurt.
of your reference intake. Typical energy values per 100g: 548kj/131kcal
Cook: 20 Mins (hands on) + 5 Mins (hands off)
Serves: 4
Ingredients
400g Asda Frozen Crinkle Cut Chips
160g Asda Frozen for Freshness Garden Peas
260g Asda Flaky 2 Cod Fillets
1 tbsp Cook by Asda Dirty Fries Seasoning
2 tsp olive oil
1 Asda Ready to Eat Creamy & Nutty Avocadoes, stoned and peeled
½ lemon, zested and 1 tbsp juice
200g fat-free natural yogurt
1 Asda Crisp & Crunchy Little Gem Lettuce, shredded
3 Asda Sweet & Balanced Salad Tomatoes, sliced
8 Asda Soft Flour Corn Tortillas
Method
Preheat the oven to 220°C/200°C fan/gas 7. Spread the frozen chips on a large baking tray and cook for 14 mins.
Meanwhile, boil a half-full kettle. Tip the frozen peas into a medium sized mixing bowl, pour over the boiling water and leave for 5 mins to defrost.
Pat the cod fillets dry with kitchen paper and then slice into finger shapes. Sprinkle over the dirty fries seasoning and toss gently to coat evenly.
Flip the chips, then push slightly to one side. Drizzle half the oil in the gap, then space the cod fingers on top. Drizzle with remaining oil and bake again for 8 mins until the cod is cooked through (check the fattest finger flakes easily) and chips crispy.
While the fish cooks, drain the peas well. Use a potato masher to roughly smash most of the peas with the avocado and lemon juice. Put into a serving bowl and top with the remaining peas. Stir the lemon zest through the yogurt.
Warm the tortillas following pack instructions, then put onto the dinner table with the smashed peas, yogurt, shredded lettuce, tomato slices, crispy chips and cod fingers. Let everyone build their own tacos with the fillings, then wrap up and enjoy.
