Becky’s Fish Tacos

Say hello to ‘The Youngsters’ – a panel of mini chefs and food critics! Their mission… to create tasty and exciting Chip Shop meal ideas – for kids, by kids!

What you’ll need...

Tomato Salsa

• 4 medium tomatoes, peeled and chopped

• ½ medium red onion, chopped

• 1 small garlic clove, crushed

• Juice of ½ lime

• Handful of fresh coriander, roughly chopped

• ½ green jalapeno chilli, finely chopped

• 1 tbsp extra virgin olive oil

• Freshly ground black pepper


• 2 ripe avocado, peeled, stone removed & chopped

• ¼ tsp chopped jalapenos

• Juice of a lime

• 1 garlic clove, crushed

• 1 tbsp of finely chopped coriander

• 1 tsp olive oil

To Serve

• 8 crunchy taco shells

• 2 little gem lettuces, finely shredded

• Low fat greek yoghurt


1. Cook the Young’s Chip Shop Omega 3 Fish Fillets as per the instructions on pack.

2. Tomato Salsa -  Combine all the ingredients together in a bowl, mix well & season to taste.

3. Guacamole - Place the Avocado in a bowl & mash using a fork until smooth but retaining some texture. Add the remaining ingredients, mix together & season to taste.

To Serve

1. Divide the lettuce between the Taco Shells & top with a spoonful of tomato salsa & Guacamole.

2. Cut the fish fillets in half & place one half into each Taco & serve with remaining Salsa, Guacamole & Yogurt.

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