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Spicy fish tacos with fresh tomato salsa
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Gluten-free spicy chicken tacos.
Ingredients:
  • 5.00 gm ground cumin
  • 200g mixed medley tomatoes, coarsely chopped
  • 40.00 ml coarsely chopped coriander
  • 21.00 gm lime juice
  • 1 tsp ground coriander
  • 2.50 gm sweet paprika
  • 4 (about 600g) white fish fillets (such as flat head)*
  • 18.20 gm olive oil
  • 12 taco shells
  • 1/2 iceberg lettuce, finely shredded
  • Mild tomato salsa, to serve
  • Sour cream, to serve
Instructions:
  • Mix the ripe tomato, fresh coriander, and zesty lime juice in a small bowl. Add a pinch of salt and a crack of black pepper for a burst of flavor.
  • In a glass or ceramic bowl, mix cumin, coriander, and paprika. Coat the fish by tossing it in the spice mixture. Heat oil in a large non-stick frying pan over high heat. Cook the fish for 3 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and slice thickly.
  • While the taco shells are heating per the packet directions, distribute the lettuce evenly among the shells and place the fish on top. Drizzle a bit of the tomato mixture onto each taco. Enjoy with tomato salsa and sour cream.

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