Cumin and lime fish tacos
Ready in around 15 mins
- Energy: 2449kj (585Kcal)
- Protein: 32g
- Carbohydrate: 46g
- Fat: 27g
- Contains: Fish, Gluten, Soy, Milk
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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.
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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.
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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.
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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.
- 1 pack of tarakihi
- 1 pack of wholemeal tortillas
- 1 sachet of cumin and lime spice blend
- 1 pot of avocado crema
- 1 pot of lime dressing
- 1 bag of slaw mix
- 1 tomato
- 2 spring onions
- 1 bag of coriander
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