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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:
  • Energy: 2449kj (585Kcal)
  • Protein: 32g
  • Carbohydrate: 46g
  • Fat: 27g
  • Contains: Fish, Gluten, Soy, Milk
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.

Ingredients In your box:
  • 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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