Cooking & Recipes

60 Mins
Mexican taco with fish and Kalettes®


  • 4 Kalettes®
  • 4 fillets of sea bass (or other white fish)
  • 4 wheat tortillas
  • 1 avocado
  • ½ red bell pepper
  • ½ green bell pepper
  • ½ onion
  • 2 tomatoes
  • 1 lime
  • Oil
  • Salt and pepper
  • Cumin
  • Worcestershire sauce
  • Coriander
  • Fresh chilli pepper (to taste)


Cook the fish fillets for 8 minutes in a little salted water. When cool, flake the fish and mix it with the oil, pepper, salt and finely-chopped chilli (to taste). Set aside.

Select the smallest Kalettes® and boil in salted water for 3 minutes. Remove and drain well.

In a frying pan with plenty of sunflower oil, fry the Kalettes® until crispy. Drain on kitchen paper and set aside.

Prepare the relish: finely chop the red and green peppers, tomato and onion. Mix them all in a bowl with salt, oil, pepper and lime juice. Keep in the fridge.

Prepare the guacamole: finely chop a tomato and the coriander. Open the avocado and spoon out the flesh into a bowl, mash with a fork and add the salt, lime juice, tomato and coriander and a few drops of Worcestershire sauce. Keep in the fridge.

Assemble the tacos: take a tortilla (in this case, wheat ones), put a little guacamole in the middle, top with some relish, the Kalettes® and some flaked fish, and enjoy!


Click below to see more recipes