Fish Tacos

These easy fish tacos are a fresh and tasty way to include more fish in your weekly diet, served with avocado, crunchy vegetables, corn and a squeeze of lime.

Serves 2

Ingredients

• 200 g white fish fillets, cut into strips
• 1 tsp olive oil
• ¼ red cabbage, shredded
• 2 radishes, thinly sliced
• ½ avocado, mashed
• 1 × 400 g can sweet corn, drained
• 1 lime, quartered
• 1 packet flour tortillas
• 1 tbsp olive oil
• ¼ cup plain flour
• ½ tsp cayenne pepper
• Fresh coriander, to serve

Method

1. Cook the corn: Heat 1 tsp olive oil in a frying pan over medium heat. Add the corn and cook for 1–3 minutes. Remove from the pan and set aside.
2. Coat the fish: Combine the flour and cayenne pepper in a large bowl. Add the fish strips and gently toss until evenly coated. Transfer to a plate.
3. Cook the fish: Heat the remaining 1 tbsp olive oil in the frying pan. Add the fish and cook for 4–5 minutes on each side, or until golden and cooked through.
4. Assemble the tacos: Fill each tortilla with mashed avocado, corn, shredded cabbage, radish and cooked fish.
5. Serve: Top with fresh coriander and a squeeze of lime juice, then serve immediately.