Photo of Fish tacos with spicy avocado cream by WW

Fish tacos with spicy avocado cream

6
5
5
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
5
Difficulty
Easy

Ingredients

Olive Oil

1 teaspoons

Onion(s)

1 small

Garlic

4 clove(s)

Tinned Tomatoes

275 g

Coriander, fresh

1 tablespoons, chopped

Ground Cumin

½ teaspoons, level

Salt

½ teaspoons, sea salt

Black pepper

1 pinch, Freshly ground black pepper

Cod, raw

450 g

Lime(s)

½ medium

Old El Paso Small White Corn Tortillas (pack of 10)

10 wrap(s)

Cabbage

150 g, red, shredded

Coriander, fresh

1 tablespoons, chopped

Lime Juice, Fresh

2 tablespoons

Salt

1 pinch

Reduced Fat Soured Cream

2 tablespoons, level

Lime Juice, Fresh

½ teaspoons

Avocado pear

½ medium

Waitrose Cooks' Ingredients Jalapeno Chillies

½ individual, deseeded

Coriander, fresh

1 tablespoons

Instructions

  1. For the slaw, toss the cabbage, coriander, lime juice and salt together in a large bowl.
  2. For the avocado cream, blend all the ingredients with 2 tbsp water until smooth, seasoning to taste.
  3. In a large non-stick frying pan, heat the oil over medium-high heat. Add the onion and cook, stirring, for 2–3 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, coriander, and cumin, and season to taste. Cook for 1 minute. Add about 2 tbsp water if it seems too dry. Reduce the heat to medium and put the fish in the pan. Cover and cook until the fish is opaque in the centre and flakes easily. Using a wooden spoon, break up the fish and mix it into the tomatoes. Squeeze the lime over the fish.
  4. 4 To serve, heat the tortillas in a hot frying pan over high heat for 30-40 seconds each side. Fill each tortilla with fish, top with about 3 tbsp slaw and 1 tbsp avocado cream.

Notes

Makes 10 tacos