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Spicy fish tacos
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Ingredients:
  • 2 small tomatoes, finely diced
  • 1 small avocado, finely diced
  • 62.50 ml finely chopped fresh coriander leaves
  • 42.00 gm lemon juice
  • 1 tsp Mexican chilli powder
  • 45.50 gm olive oil
  • 600g redfish fillet
  • 12 (135g packet) taco shells
  • 1 red onion, cut into thin wedges
  • 77.55 gm light sour cream
Instructions:
  • In a bowl, mix together tomato, avocado, 2 tablespoons of coriander, and half of the lemon juice. Season with salt and pepper, cover, and set aside.
  • Mix together chili powder, garlic, 2 tablespoons of oil, the rest of the coriander, and the remaining lemon juice in a shallow ceramic dish. Add the fish and ensure it is fully coated.
  • Preheat your oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper and heat the taco shells following the instructions on the packet.
  • Heat the rest of the oil in a large frying pan over medium heat. Sauté onion for 4 to 6 minutes until softened, then transfer to a bowl and cover to keep warm. Cook fish in batches for 2 to 3 minutes on each side until cooked through. Fill taco shells with the onion and fish mixture, then top with sour cream and tomatoes. Serve and enjoy!

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