Fish Taco’s




This is a great recipe to use up the last of your fresh fish, for lunch, dinner or when guests drop over. They are quick easy and as long as you have fish the pantry handles the rest of the ingredients. 


You don’t need to deep fry to make terrific Fish Tacos. You just need a really great taco spice! A seriously delicious way to serve up white fish fillets, this recipe can be cooked on the BBQ or stove. Either way, they’re healthy, fresh and bursting with serious taco goodness!


Ingredients 


2 tbs of olive oil

1 can of diced tomatoes

1 can of corn kernels 

1 can of 5 bean mix

4 tbs of taco spice mix - mix in 2 and taste you may want to go easy on the spice, we love it hot! Spice Blends

600g of white firm fish - like mackerel 

2 tbs of jalapeño diced

Extra jalapeño for serving

2 limes cut into wedges

8 soft taco shells


An optional sauce

3/4 cup sour cream (or yogurt)

2 - 3 tbs sriracha 


Let’s get Cooking 


Heat the oil in a heavy based pan. Place fish in pan. Or brush fish with oil and place on BBQ grill. Whilst fish is cooking which should be about 4 minutes each side. Drain tomatoes. Combine the tinned ingredients and the spice mix. Mix well and set aside.

If using sauce make this now, by combining ingredients. 

Once fish is cooked. Flake into pieces.

Now to assemble, in each of the shells, add the salsa mix, top with some jalapeño and then the fish. Add more salsa then a drizzle of sauce and dress with more jalapeños. 


Or you can let your guests serve themselves, a great way to share food.

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