Fish tacos with tomato salsa 

These delicious fish tacos are made with soft shell tacos – pile up the avocado and tomato salsa and dig in!

SERVINGS
4
ACTIVE TIME
10 MINUTES
TOTAL TIME
20 MINUTES
LEVEL
EASY
INGREDIENTS

white fish fillets
1 pinch chilli powder
1 teaspoon ground cumin
1 tablespoon olive oil
½ cup cream cheese
8 mini wraps

FOR THE SALSA
2 ripe tomatoes
1 capsicum, finely chopped
1 avocado, flesh finely chopped
½ red onion, finely chopped
1 carrot, julienne
2 tablespoons coriander leaves
1 garlic clove, crushed
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 tablespoon olive oil

METHOD

Prepare all your ingredients.

To make the salsa; halve the tomatoes and squeeze out and discard the seeds and juice, then finely chop the flesh. Add the tomatoes with the rest of the salsa ingredients in a mixing bowl, season with salt and pepper and toss to combine. Add a drizzle with olive oil if you want to.

Dust the fish with the chilli powder, cumin, salt and pepper. Heat oil in a non-stick saucepan and fry fish for 1-2 minutes on each side or until cooked through. Gently pull the fish apart into even sized chunks.

Lightly toast the mini wraps on a small saucepan. Add a dash of cream cheese, top with the fish and a good spoon of the avocado-salsa. You can decide whether you want to wrap it up or eat it with a knife and fork.

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