Cumin & lime crumbed fish tacos
Ready in around 25 mins
- Energy: 1946kj (465Kcal)
- Protein: 27g
- Carbohydrate: 30g
- Fat: 25g
- Contains: Fish, Soy, Egg
Preheat the oven to 200⁰C (fan bake).
1. TO PREPARE THE PICKLED ONION:
Finely slice the red onion and heat 1 tbsp of oil in a non-stick frying pan over a medium-high heat. Once hot soften the onion for 4-5 mins in the pan – the onion still needs to be a little crunchy. Remove into a bowl and pour over the cider vinegar pickle. Gently stir and set aside until serving.
2. TO PREPARE THE FISH:
Remove the tarakihi fillets from their packaging. Rinse under cold water and pat dry with paper towel. Cut the fillets into 5 cm pieces. Place the fish pieces on an oven tray lined with baking paper. Drizzle over 2 tbsps of olive oil and turn to coat well. Shake the sachet of GF cumin and lime crumb before opening. Sprinkle the crumb over the fish pieces and turn to coat. Place in the oven and bake for 8 mins.
3. TO PREPARE THE SHREDDED SALAD AND TACOS:
Finely chop the curly parsley. Mix half the parsley in a bowl with the green and red cabbage, 2 tbsps of olive oil and salt and pepper. Save the rest of the parsley for garnish.
4. To warm the tacos:
Microwave option (preferred): Dip the GF tacos in water and shake off excess. Place the tacos on a plate and microwave on high (750w) for 30–40 secs. Stove top option: Dip the GF tacos in water and shake off excess. Heat a non-stick pan over a medium heat and once hot heat tacos in pan one at a time for 30 secs on each side. Wrap in tinfoil to keep warm while heating them.
Spoon some shredded salad onto each taco, top with some pickled onion and then fish pieces along with any loose crispy crumbs. Lastly spoon over some chipotle mayo and finish with a sprinkle of parsley.
- 1 pack of tarakihi fillets
- 1 pack of GF tacos
- 1 sachet of GF cumin and lime crumb
- 1 pot of cider vinegar pickle mix
- 1 pot of chipotle mayo
- 1 bag of green and red cabbage
- 1 bag of curly parsley
- 1 red onion