Mayan Beach Taco Platter
Having a casual gathering but tired of serving the same old pizza or lasagna? Try this fast and easy recipe for a party with panache!
Ingredients:
- 10 fresh wheat tacos (at least
6 inches/15-cm in diameter), heated until warm. - 1/2 cup (125 mL) mango and tomato salsa
- 5 cups (1.25 L) shredded ice berg
or leaf lettuce - 3/4 cup (175 mL) each chopped, seeded tomato, cooked corn kernels, cooked black beans and finely diced red onion
- 1/2 cup (125 mL) cilantro leaves (optional)
- 10 portions hot, fully cooked Janes Genuine Scottish Battered Haddock or Multigrain Haddock
- 1/2 cup (125 mL) chipotle mayonnaise
Instructions:
- Prepare haddock according to package directions. Wrap tortillas in foil and reserve until the last 5 minutes of the fish cooking time. Add tortillas to the oven.
- Meanwhile, in a bowl toss the lettuce with the tomato, corn, black beans, onions and cilantro leaves (if using).
- Lay tacos on a clean work surface. Spoon an equal portion of mango salsa and down the centre of each tortilla. Top with a handful of the lettuce mixture. Chop a piece of fish into bite-sized chunks and arrange over the lettuce mixture. Drizzle with chipotle mayo. Fold over tortilla to serve.
