Fish tacos

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Ingredients

Serves 2

 

  • 2 ling fillets (you can also use cod or pollock), skinned and boned
  • 1 tablespoon butter
  • 1 avocado, peeled and stoned
  • 4 vine tomatoes, finely chopped
  • 60g grated cheddar cheese
  • 2 tablespoons Greek yoghurt
  • 1 tablespoon light mayonnaise
  • Juice of 1/4 lemon and more to serve
  • 1 large handful fresh coriander leaves, finely chopped
  • 4 tacos
  • Salt and pepper

Timings

Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Fish tacos

This is such a quick and refreshing dinner. We had it when we went to friends recently for dinner and I loved the simplicity of it, as well as the mix of flavours. I have really simplified it again, making it such a quick and easy mid-week dinner or weekend feast. I love this style of sharing food and making up your own as you go.

Method

Preheat the oven to 150/315/gas 1-2.

Season the fish fillets with salt and pepper. Place the butter in a frying pan over a high heat. Once it has melted put the fish fillets in and cook for approximately 7 minutes on either side, or until the fish is fully cooked and white rather than translucent.

Meanwhile, make the guacamole by mixing together the avocado, chopped tomatoes and coriander. Squeeze over the lemon juice and season with salt and pepper.

Heat the tacos in a roasting tray until warm. Layer up the tacos with yoghurt, cheese, guacamole and fish. Serve with extra wedges of lemon. Eat with your hands and get stuck in.

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Nachos or tortillas also work well here. Try adding some slices of fresh chilli and chives through the yoghurt for some extra zing.”

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