Fish Tacos with Tomato Fresca and Guacamole
Ready in 25 minutes
• Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 28, 2018.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 28, 2018.
Ingredients
Fish Tacos
- 600g market fish
- 1 pack spiced flour
- 1 capsicum
- 10 tortilla wraps
Tomato Fresca
- 2 tomatoes
- 1 bunch coriander, chopped
To Serve
- 1 iceberg lettuce
- 2 carrots
- ½ lemon
- ½ cup sour cream
- 1 pack spicy pepitas
- 1 pack guacamole
Steps
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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 medium bowl. Season. Slice capsicum 1cm.
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Prep fresca Finely dice tomatoes. Place in a medium bowl with coriander and a drizzle of oil. Season.
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Cook wraps Cover wraps in foil and cook in oven for about 15 minutes, until heated through
-
Cook fish Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook capsicum for about 4 minutes, until tender. Set aside and add another 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.
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To finish Shred lettuce; grate carrots; cut lemon into wedges.
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Serve everything in the middle of the table to build your own tacos.
Nutritional Information
Energy |
2553 kj 610 kcal |
---|---|
Protein | 37.2g |
Carbohydrate | 63.9g |
Fat | 18.8g |