Fish Tacos with Tomato Fresca

Fish Tacos with Tomato Fresca

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, September 22, 2019.
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Ingredients

Fish Taco

  • 1 pack market fish, cut into 5cm pieces
  • 1 pack spiced flour
  • 1 capsicum, sliced
  • 1 pack tortilla wraps

Tomato Fresca

  • 2 tomatoes, diced
  • 1 bunch coriander, chopped

To Serve

  • 1 lettuce, shredded
  • 2 carrots, grated
  • 125g sour cream
  • 1 pack spicy pepitas

Steps

  1. Preheat oven to 200°C. Prep fish. Pat fish dry, remove any remaining scales and bones and cut into 5cm pieces. Place in a bowl with spiced flour and toss to coat. Season.
  2. Prep tomato fresca. Toss all ingredients in a bowl with a drizzle of olive oil and vinegar. Season.
  3. Heat wraps. Place wraps in foil and bake for about 10-15 minutes, until heated through.
  4. Prep veggies.
  5. 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 batches, for about 2 minutes each side, depending on thickness, or until just cooked through. Wipe out pan and add a drizzle of oil between batches.
  6. Serve ingredients in the middle of the table and build your own tacos.

Nutritional Information

Energy 2613 kj
625 kcal
Protein 44.6g
Carbohydrate 74.3g
Fat 15.4g