Cumin and lime fish tacos

with avocado crema and citrus slaw

Ready in around 15 mins

RECIPE FACT:

Avocado is a fruit not a vegetable, even though it’s used in savoury cooking. Avocado is high in fibre and healthy fat.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Dice the tomato into 1 cm cubes and roughly chop the coriander including the stalks. Finely slice the spring onions. Mix tomato, spring onion and coriander in a bowl and season lightly with salt and a drizzle of olive oil. Put the slaw mix into a salad bowl. Just before serving pour in the lime dressing and toss to combine.
2. TO WARM THE TORTILLAS:

Frying pan method (preferred): Place a dry pan over a high heat. Warm each tortilla for 30-60 secs on each side. Microwave method: Place the tortillas on a plate and microwave on high (750w) for 30–40 secs.
3. TO COOK THE FISH:

Spray oil in a non-stick frying pan and place over a medium-high heat. Remove the tarakihi from its packaging and rinse under cold water. Pat dry with paper towel. Cut into 5 cm length pieces. Coat in the cumin and lime spice blend. Once the pan is hot add the fish fillets and fry on each side for 1-2 mins adjusting the heat if necessary to not burn the spices.
TO SERVE:

Place a spoonful of lime slaw into each tortilla and top with the cumin and lime fish. Spoon on tomato salsa and dollop with avocado crema.