Soft fish tacos

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Soft fish tacos

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  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Featured in
Mexican recipes, Lunch recipes

Ingredients

  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 tablespoon finely chopped fresh coriander
  • 2 tablespoons olive oil
  • Sea salt, to season
  • 600g fresh barramundi fillets
  • 2/3 cup whole egg mayonnaise
  • 2-3 tablespoons, chopped hot sliced jalapeno chillies
  • 8 small flour tortilla wraps
  • 2 avocados, thinly sliced
  • 1/2 bunch watercress, trimmed
  • 2 fresh limes, halved

Method

  • Step 1
    Combine paprika, cumin, coriander, oil and sea salt in a large bowl. Add fish and toss until well coated in oil mixture. Heat a large non-stick pan over medium heat and cook fish until browned on both sides and cooked through. Use a fork to break fish up into large chunks. Combine mayonnaise and chillies in a small bowl.
  • Step 2
    Heat tortillas according to directions on packet. Spread each with jalapeno mayonnaise, then top with fish, avocado and water cress. Squeeze a generous amount of lime juice over each, before rolling up to enclose filling. Serve immediately.

Nutrition

  • 3513 kj

    Energy

  • 73g

    Fat Total

  • 12g

    Saturated Fat

  • 35g

    Protein

  • 217.01mg

    Sodium

  • 2g

    Carbs (sugar)

  • 10g

    Carbs (total)

All nutrition values are per serve

Notes

  • Author: Jess Sly
  • Image credit: Louise Lister
  • Publication: Fresh Living

Source: taste.com.au

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