Quick fish tacos recipe
Ready in under 30 minutes, these Mexican-inspired fish tacos are perfect for a midweek family meal. Seasoned with fiery chilli, cumin and coriander, and served with a fresh tomato salsa, this easy dish is full of vibrant flavour.
See method- Serves 4
- 10 mins to prepare and 15 mins to cook
- 419 calories / serving
Ingredients
- 1 tbsp olive oil
- 1 small onion, sliced
- 1 red chilli, deseeded
- 1 tsp cumin seeds, lightly crushed
- 1 tsp coriander seeds, lightly crushed
- 2 garlic cloves, sliced
- 500g (1lb) white fish (such as cod) cut into 2cm cubes
- 8-12 corn taco shells
- 1 x 163g guacamole
- 1 little gem, shredded
- Hot sauce to serve, optional
For the salsa
- 1 x 230g pack sweet vine ripened tomatoes
- 2 spring onions, sliced
- 1-2 limes
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Shop ingredientsEach serving contains
- Energy
- 1760kJ 419.0kcal
- Fat
- 22g
- Saturates
- 8g
- Salt
- 1.2g
- Sugars
- 5g
of the Reference intake
Carbohydrate 28.9gProtein 27.5gFibre 4.5g
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Method
- Preheat the oven to gas 4, 180°C, fan 160°C.To make the salsa, chop thetomatoesand combine with thespring onionsand the juice of 1-2 limes, to taste. Season and set aside.
- Heat the oil in a frying pan over a low to medium heat. Add the onion with a pinch of salt and cook for 5-7 minutes, until softened. Add the chilli, spices and garlic and cook for a further minute.
- Add the fish and cook for 4 minutes. Place the taco shells in the oven and cook for 2 minutes.
- When the fish and taco shells are ready, place everything on the table and let everyone around the table layer up their own tacos with a spoonful of salsa, fish, guacamole, lettuce and hot sauce if using.
- See more Mexican recipes
