Fish tacos with chilli tomato salsa
2 medium, sessed and diced
1 small, finey diced
fresh green chilli
1 tsp, finely chopped, (jalapenos), optional
¼ cup(s), chopped
½ tsp, (Mexican)
500 g, (or firm, white fish)
2 cup(s), finely shredded
2 medium, grated
1 medium, finey chopped
1 medium, cut into wedges, to serve
2 x 3 second spray(s)
- 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.
- 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.
- Meanwhile, place taco shells on a baking tray and bake for 5 minutes or until warm and crisp.
- Fill taco shells with lettuce and carrot. Top with fish and salsa and serve with avocado and lime wedges.