Sometimes finding food that we can all eat is a struggle but tonight’s meal is hands down a complete winner! Fish Taco’s with homemade Guacamole. I often make this for us and each time James remarks ‘this is definitely one of my favourite dinners’ and tonight I topped it off with a triple chocolate cookie ice-cream sandwich!!!!
I was at home with Toby today but had to make a trip to the supermarket and when I can I make the trip across town to Waitrose as they stock some ingredients that I like to have in the cupboard that other supermarkets do not. They have these great Battered Haddock Fish Fingers, perfect for fish tacos, they are in the frozen section which means they keep really well at home and can always be pulled out when I need them. I’m all for creating recipes that have shortcuts for weeknight dinners. Time is precious and when I have more of it I will explore battering my own haddock pieces but for now make life simple! They also stock coconut and black pepper mini tortilla wraps that I like to hold the taco goodness but I also use mini plain tortilla wraps for this and Tesco do their own in the Mexican section. My last cheat is a smoked chilli mayonnaise that I find in Sainsbury’s and Waitrose called Gran Luchito, it’s a smoked chilli mayo and its so tasty, a great dipping sauce for other dishes.
And finally, the cookies!!! Triple chocolate cookies that are fun and simple to make, you need good quality ingredients to get the best flavour out of them. Waitrose stock milk chocolate and white chocolate chunks in their baking section that are perfect and time saving, otherwise using bars of chocolate that you chop up is a good alternative. One ingredient that I always have in my cupboard that I use in nearly all my baking is the Nielson-Massey vanilla extract, it tastes amazing! A little pricey but you get a lot for your money, steer clear of the vanilla essence as it doesn’t add an amazing flavour to your baking.
I have many baking goodies to share with you so keep checking back or sign up to the blog and get updates when I post new recipes and life snippets.Fish Tacos
12 Haddock Fish Fingers (Tesco do some haddock goujons in their refrigerated fish section, they work well too just a little smaller)
6 Tomatoes (Cut tomatoes in half and scoop seeds out with a spoon. Flatten tomato skin and dice.)
1 Red onion (Finely dice)
½ A Lime
Bunch of fresh Coriander (finely chop, this can be used for guacamole too)
Ground Black Pepper
2 Baby Gem Lettuce
Gran Luchito Mayonnaise
12 Mini Tortilla Wrap
Pre heat oven according to fish finger guidance and place fish fingers in the oven
Place tomatoes, onion, 1 tablespoon of coriander, ½ a lime juice into a bowl and mix, season with salt and pepper to taste. Cut base off lettuce and pull each lettuce leaf apart and wash, dry with paper towel and set to one side. Take a small frying pan turn the heat to full on hob and allow pan to heat up. When the fish has 2 minutes left begin to toast tortilla wraps one at a time in the frying pan. They need 10 seconds each side.
Now begin to build your taco. Take a toasted tortilla wrap and spread a teaspoon of chilli mayonnaise over it, now place a lettuce leaf and your fish finger on the top finishing off with a tablespoon of your tomato and red onion mixture. Repeat this until you have built all tacos.
2 Ripe Avocados (Dice avocados, mash one and keep the other diced avocado.)
1 Small Red Onion (Finely Dice)
1 Clove of garlic (Mince garlic)
1 Red Chilli(Very finely chop)
2 Limes (
Chopped Fresh Coriander
Ground Black Pepper
Place 1 mashed avocado in a bowl add garlic, red onion, red chilli, juice of 2 limes and mash together with a folk. Now add coriander to taste (some may like more others may like none at all!) and 1 diced avocado, mix well. Finally season to taste with sea salt and ground black pepper.
Dollop on your fish tacos and enjoy!!! Best to make this while your fish fingers are cooking.Oh yeah! Triple Chocolate Cookie Ice Cream Sandwich
Makes 20 large cookies and 40 small
225g Unsalted Butter (at room temperature)
1 cup light brown sugar (packed)
1 cup caster sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
200g Milk Chocolate chunks
200g White Chocolate chunks
1/4 Cup of milk if mixture is too thick.
Preheat the oven to 180 degrees C. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment or by hand. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in all chocolate chunks. Drop the dough on a baking sheet lined with grease proof paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 12 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Now here’s the cheat, you’ve made your cookies so the effort was there now turn one cookie upside down place a scoop of Haagen-Dazs (or any ice-cream you love!) Cookies and Cream ice-cream and place another cookie on the top and squash down until ice-cream hits the edge of the cookie.
I have no words, heaven in a cookie sandwich!!