Fish tacos with spicy avocado cream
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 5 • Difficulty: Easy
Ingredients
Olive Oil
1 teaspoon(s)
Onion
1 small
Garlic
4 clove(s)
Tinned Tomatoes
275 g
Coriander, fresh
1 tablespoon(s), chopped
Ground Cumin
½ teaspoon(s), level
Salt
½ teaspoon(s), sea salt
Black pepper
1 pinch, Freshly ground black pepper
Cod, raw
450 g
Lime
½ medium
Old El Paso Small White Corn Tortillas (pack of 10)
10 wrap(s)
Cabbage
150 g, red, shredded
Coriander, fresh
1 tablespoon(s), chopped
Lime Juice, Fresh
2 tablespoon(s)
Salt
1 pinch
Reduced fat soured cream
2 tablespoon(s), level
Lime Juice, Fresh
½ teaspoon(s)
Avocado
½ medium
Sliced green jalapeños in brine
2 tablespoon(s), drained
Coriander, fresh
1 tablespoon(s)
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 nonstick 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
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.
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