Fish tacos with crunchy salsa
February 7, 2013 § Leave a comment
Ingredients for two people
|2||fish fillets, cut in bite size pieces|
|3 tsp||spice mix|
|1||garlic clove, crushed|
|3 tbs||olive oil|
|400 g||cannellini beans, strained & rinsed|
|4||radishes, halved & finely sliced|
|2||tomatoes, finely diced|
|1/2||red onion, finely diced|
|1||lime, zested & juiced|
|50 g||mixed salad|
For the tacos
Heat an oven to 50C. Wrap the tacos in foil and allow to gently warm as you prepare everything.
For the fish
Place the chopped fish fillets into a mixing bowl and add the spice mix, garlic and the olive oil. Mix so that the fish is well coated and then transfer to the refrigerator to marinate while you work on the salad.
Heat some olive oil in a pan to medium-high temperature. Place the fish in pan- in batches if necessary- and cook for about 5 minutes stirring well to ensure that it is cooked through and sealed on all sides.
For the crunchy salsa
Combine the cannellini beans, radish, tomato, red onion, coriander, and lime zest into a salad bowl, and toss
Place a good handful of the salsa in the middle of the taco topping with the fish and a good squeeze of lime juice with a side of mixed salad. Don’t be afraid to get messy and enjoy!
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