Looking for something healthy and crunchy? Dig it up.

Long ago, it was believed that Tacos have been arrived from Mexico, long
before the Spanish appeared. Ancient Mexicans combined freshly made, soft,
flat corn tortillas and gave them fillings like fish and vegetables. It’s a staple
meal that provides vital nutrients as well as energy.

INGREDIENTS
600g skinless white fish fillets (such as flathead), pin-boned
Large pinch of cayenne pepper
1 teaspoon ground cumin
1 tablespoon olive oil
8 taco shells
1 baby cos lettuce, finely shredded
Coriander leaves, to serve

SALSA

2 ripe tomatoes
1 green capsicum, finely chopped
1 avocado, flesh finely chopped
1 tablespoon pickled sliced jalapeño chilies, drained, finely chopped
1/2 red onion, thinly sliced
2 tablespoons coriander leaves

FISH TACO WITH AVOCADO SALSA

1 garlic clove, crushed
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 tablespoon olive oil

METHOD

1. Start with preheating the oven to 180°C.
2. For salsa we need, to halve the tomatoes, squeeze and scrape out the seeds and juice, then
finely chop the tomatoes. Take a bowl with the remaining salsa ingredients, season with salt and
pepper, and combine.
3.Stack taco shells upright in a baking dish and heat in the oven for 5 minutes
4. Meanwhile, dust the fish with cayenne, cumin, salt, and pepper. Heat oil in a non-stick frypan
and sear the fish for 1-2 minutes on each side until it’s cooked.
5. Fill each taco shell with a layer of cos lettuce, top with the fish and spoon the avocado salsa.
Sprinkle with the coriander leaves and serve.

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