Fish Tacos with Tomato Fresca and Guacamole

Fish Tacos with Tomato Fresca and Guacamole

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, April 7, 2019.
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Ingredients

Fish Tacos

  • 1 pack market fish
  • 1 pack spiced flour
  • 1 capsicum
  • 1 pack tortilla wraps

Tomato Fresca

  • 2 tomatoes
  • 1 bunch coriander, chopped

To Serve

  • ½ lettuce
  • 2 carrots
  • 1 lemon
  • ¼ cup sour cream
  • 1 pack guacamole

Steps

  1. Prep fish Preheat oven to 200°C. Pat fish dry and remove any remaining scales and bones. Cut into 5cm pieces and toss with spiced flour in a bowl. Season. Slice capsicum 1cm.
  2. Prep fresca Finely dice tomatoes. Place in a bowl with coriander and a drizzle of olive oil and vinegar. Season.
  3. Cook wraps Cover wraps in foil and bake for about 10 minutes, until heated through.
  4. Cook fish Heat a drizzle of oil in a fry-pan on medium-high heat. Cook capsicum for about 4 minutes, until tender. Set aside and add a drizzle of oil to pan. Cook fish in 2 batches, for about 2 minutes each side, depending on thickness, or until just cooked through. Wipe out pan and add oil between batches.
  5. To finish Shred lettuce; grate carrot; cut lemon into wedges.
  6. Serve everything in the middle of the table so everyone can build their own tacos.

Nutritional Information

Energy 2759 kj
659 kcal
Protein 45.0g
Carbohydrate 75.3g
Fat 18.5g