Ingredients
- 1 cob corn.
- 1 tablespoon olive oil.
- 400 g sustainable firm white fish, cut into chunks (see note).
- 2 teaspoons ground cumin.
- 1 teaspoon smoked paprika.
- 1/4 teaspoon chilli powder.
- pinch sea salt.
- 1/2 lime, juiced.
- 4 corn tortillas (you can use regular flour tortillas if you prefer).
- 100 g purple cabbage, finely sliced.
- 1 cup coriander leaves.
Guacamole
- 1 avocado.
- 1/2 cup coriander leaves.
- 1/2 lime, juiced.
- pinch sea salt.
Directions
- 1. Preheat oven to 240°C / 475°F / Gas Mark 9.
2. Rub corn with 1 teaspoon of oil. Roast on an oven tray in oven for about 15 minutes or until a little blackened. Remove. Allow to cool slightly. Cut kernels off cob and set aside.
3. Meanwhile, toss fish in remaining oil, spices and salt.
4. Heat a frying pan over medium-high heat. Add fish pieces and cook for 2-3 minutes or until just cooked through. Squeeze over lime juice. Remove from heat.
5. To make Guacamole, mash all ingredients together until combined but still chunky.
6. Place half the fish mixture, corn, purple cabbage, coriander and guacamole in a container for lunch tomorrow. Wrap 2 tortillas up in foil.
7. Heat remaining 2 tortillas and serve with fish, corn, coleslaw mix, coriander and guacamole.
Note
Paleo option: Replace tortillas with iceberg lettuce cups
Gluten-free option: Corn tortillas should be gluten free, but sometimes they sneak flour in there, so always check the ingredients.
You may also like to use pappadums to scoop up the fish and guacamole.
We opt for mahi mahi or bream white fish.
Fish tacos are very impressive and simple to whip up.
Ingredients
- 1 cob corn.
- 1 tablespoon olive oil.
- 400 g sustainable firm white fish, cut into chunks (see note).
- 2 teaspoons ground cumin.
- 1 teaspoon smoked paprika.
- 1/4 teaspoon chilli powder.
- pinch sea salt.
- 1/2 lime, juiced.
- 4 corn tortillas (you can use regular flour tortillas if you prefer).
- 100 g purple cabbage, finely sliced.
- 1 cup coriander leaves.
Guacamole
- 1 avocado.
- 1/2 cup coriander leaves.
- 1/2 lime, juiced.
- pinch sea salt.
Directions
- 1. Preheat oven to 240°C / 475°F / Gas Mark 9.
2. Rub corn with 1 teaspoon of oil. Roast on an oven tray in oven for about 15 minutes or until a little blackened. Remove. Allow to cool slightly. Cut kernels off cob and set aside.
3. Meanwhile, toss fish in remaining oil, spices and salt.
4. Heat a frying pan over medium-high heat. Add fish pieces and cook for 2-3 minutes or until just cooked through. Squeeze over lime juice. Remove from heat.
5. To make Guacamole, mash all ingredients together until combined but still chunky.
6. Place half the fish mixture, corn, purple cabbage, coriander and guacamole in a container for lunch tomorrow. Wrap 2 tortillas up in foil.
7. Heat remaining 2 tortillas and serve with fish, corn, coleslaw mix, coriander and guacamole.
Note
Paleo option: Replace tortillas with iceberg lettuce cups
Gluten-free option: Corn tortillas should be gluten free, but sometimes they sneak flour in there, so always check the ingredients.
You may also like to use pappadums to scoop up the fish and guacamole.
We opt for mahi mahi or bream white fish.