Cinco de Mayo
Cinco de Mayo
Course: Main, RecipesDifficulty: EasyServings
4
servingsTotal time
1
hourThis easy fish taco recipe shows how simple it is to make this delicious Mexican classic. It’s packed with colorful veg and is a pleasingly healthy dish.
Ingredients
- For the Fish
400g of Kentuna Red snapper
1 lime, juiced
1 red chilli, chopped
50ml of olive oil
- For the Salsa
4 tomatoes, ripe
1 red onion
1 lime
20g of coriander
- To serve
1/4 red cabbage
Sous chef Tortilla wraps
Directions
- To begin, slice the cod into chunks and combine with the lime juice, chilli and oil. Leave to marinate for 30 minutes.
- Finely slice the red cabbage and sprinkle with a little salt. Leave to soften for around 15 minutes.
- Meanwhile make the salsa, dice the tomatoes and the onion and chop the coriander. Mix together and season with salt and lime juice.
- Smash the avocado up with a fork and mix with lime juice and salt to taste.
- To cook the fish, heat a frying pan over a high heat with a splash of olive oil.
Cook the cod until golden brown on both sides, for around 1–2 minutes - To toast the tacos, place one at a time into a dry, hot frying pan until toasted on each side.
- Fill the tacos up to the top with the cabbage, salsa, fish and guacamole.
- Serve warm over tortillas with lettuce, tomatoes, cheese and red onions, or your other desired toppings.
Shop the Ingredients