Fish tacos with chilli tomato salsa
8
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
You'll swear you're eating fresh from Cancun when you bite into these fresh, juicy tacos. A sprinkle of coriander and squeeze of limejuice adds to the tangy taste
Ingredients
Tomato(es)
2 medium, sessed and diced
Red onion
1 small, finey diced
Fresh green chilli
1 tsp, finely chopped, (jalapenos), optional
Lime juice
1 tbs
Fresh coriander
¼ cup(s), chopped
Plain flour
1 tbs
Ground chilli
½ tsp, (Mexican)
Ling, raw
500 g, (or firm, white fish)
Hard taco shell
12 regular
Iceberg lettuce
2 cup(s), shredded, finely shredded
Carrot(s)
2 medium, grated
Avocado
1 medium, finey chopped
Lime(s)
1 medium, cut into wedges, to serve
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Combine tomato, onion, jalapeños, juice and coriander in a medium bowl and season with salt and freshly ground black pepper. Set salsa aside.
2
Combine f lour and chilli powder on a plate and season with salt. Cut fish crossways into 1.5cm-wide strips. Toss fish in flour mixture to coat, shaking off any excess. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Lightly spray fish pieces with oil. Cook fish, in batches, for 2–3 minutes each side or until cooked through.
3
Meanwhile, place taco shells on a baking tray and bake for 5 minutes or until warm and crisp.
4
Fill taco shells with lettuce and carrot. Top with fish and salsa and serve with avocado and lime wedges.
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