Spicy fish tacos
6
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Spice up Friday-night tacos by filling them with fish instead of chicken or beef.
Ingredients
Tomato(es)
2 medium, chopped
Avocado
1 small, finely chopped
Lime juice
1 tbs
Green shallot(s)
2 individual, thinly sliced
Fresh coriander
¼ cup(s), finely chopped
Ling, raw
400 g, ((2 x 200g)
Chilli powder
1 tsp, Mexican
Hard taco shell
112 g, (8 stand n' stuff)
Iceberg lettuce
150 g, shredded
Red capsicum
1 medium, finely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Combine tomatoes, avocado, juice, shallots and chopped coriander in a medium bowl. Season with salt and freshly ground black pepper. Set salsa aside.
2
Lightly sprinkle 1 side of each fish fillet with Mexican chilli powder. Lightly spray with oil. Heat a large non-stick frying pan over medium heat. Add fish and cook for 2–3 minutes each side or until just cooked through. Break fish into chunks.
3
Meanwhile, heat taco shells following packet instructions or until crisp. Fill taco shells with lettuce, capsicum and fish. Top with salsa and coriander leaves and serve with lime wedges.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.