Name: Fish tacos with tomato salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: mexican
Ingredients: 1kg perch fillet; 2 tsp finely grated lime rind; 42.00 gm lime juice; 18.20 gm olive oil; 1/2 tsp cracked black pepper; 250g grape tomatoes, halved; 1 small white onion, finely chopped; 40.00 ml fresh basil leaves; 10 jumbo taco shells; 100g shredded green cabbage; Lime wedges, to serve

Fish tacos with tomato salsa

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Elevate traditional Mexican tacos with a flavorful twist using this fabulous filling recipe!

Ingredients:

1kg perch fillet
2 tsp finely grated lime rind
42.00 gm lime juice
1/2 tsp cracked black pepper
250g grape tomatoes, halved
1 small white onion, finely chopped
40.00 ml fresh basil leaves
10 jumbo taco shells
100g shredded green cabbage

Instructions:

Preheat your oven to 180°C/160°C fan-forced. Cut each fish fillet into 3 pieces. Mix the fish with lime rind, lime juice, oil, and pepper in a large glass or ceramic dish until well coated. Let it sit for 5 minutes to enhance the flavors. In a small bowl, toss together tomato, onion, and basil. Season with salt and pepper. Enjoy!
Preheat a large non-stick pan over medium-high heat. Sear the fish in batches for 2 to 3 minutes per side until cooked through. Transfer to a plate and cover to retain warmth.
Follow the packet directions to heat the shells. Next, evenly distribute the cabbage among the shells. Layer the fish and tomato mixture on top. Serve with lime wedges.

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