Fish tacos with tomato salsa

Fish tacos with tomato salsa


Come out of your shell to create this Mexican taco meal with a tasty twist, thanks to this fab filling!

The ingredient of Fish tacos with tomato salsa

  1. 10 (1kg) perch fillets
  2. 2 teaspoons finely grated lime rind
  3. 2 tablespoons lime juice
  4. 1 tablespoon olive oil
  5. 1/2 teaspoon cracked black pepper
  6. 250g grape tomatoes, halved
  7. 1 small white onion, finely chopped
  8. 2 tablespoons fresh basil leaves
  9. 10 jumbo taco shells
  10. 100g shredded green cabbage
  11. Lime wedges, to serve

The instruction how to make Fish tacos with tomato salsa

  1. Preheat oven to 180u00b0C/160u00b0C fan-forced. Cut each fish fillet into 3. Combine fish, lime rind, lime juice, oil and pepper in a large glass or ceramic dish. Turn fish to coat. Set aside for 5 minutes to let flavours develop. Combine tomato, onion and basil in a small bowl. Season with salt and pepper.
  2. Heat a large non-stick frying pan over medium-high heat. Cook fish, in batches, for 2 to 3 minutes each side or until just cooked through. Transfer to a plate. Cover to keep warm.
  3. Heat shells following packet directions. Divide cabbage between shells. Top with fish and tomato mixture. Serve with lime wedges.

Nutritions of Fish tacos with tomato salsa

calories: 341.531 calories
calories: 22 grams fat
calories: 5 grams saturated fat
calories: 13 grams carbohydrates
calories: 1 grams sugar
calories: 21 grams protein
calories: 77 milligrams cholesterol
calories: 100.34 milligrams sodium
calories: NutritionInformation

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