This fish taco recipe is a treat for the whole family and a great way to add variety (and vegetables!) to your weeknight meals.
This fish taco recipe is a treat for the whole family and a great way to add variety (and vegetables!) to your weeknight meals.
| 1 pack | Sealord Fish Bites (lemon pepper, classic or gluten free) |
| 2 |
Ripe avocados
|
| 1/4 cup |
Coriander leaves, chopped
|
| 1 | Spring onion, chopped |
| 1/2 tsp |
Chilli flakes
|
| dash | Tabasco sauce |
| 1 | Lime juice |
| 1 | Garlic clove, crushed |
| for seasoning | Salt |
| 8 | Small flour or corn tortillas |
| Red and green cabbage, thinly sliced | |
Preheat the oven to 220°C.
Place Sealord Classic Crumb Hoki Bites onto tray and cook for approx. 7 minutes on each side or until fully cooked.
While the fish is cooking, peel the avocados and place flesh in a mixing bowl. Add the coriander, spring onions, chilli flakes, tabasco, lime juice, garlic and some salt. Mash together with a fork.
Wrap the tortillas in foil and place in the oven for a few minutes. When the fish is ready, place tortillas on a flat surface.
Place some cabbage followed by the guacamole on tortillas. Top with fish bites.
Serve with salsa.
per serving | per 100g | |
|---|---|---|
Energy | 2630kJ | 878kJ |
Protein | 19.6g | 6.6g |
Carbs | 60.9g | 20.4g |
Fats | 32.5g | 10.9g |
*Nutrition figures are averages only
