Fish Tacos with Tomato Salsa
Fructose Free Can be Lactose Free Soya Free Contains Fish
This is a great, healthy, mid-week meal, easy to prepare and packing a serious flavour punch. I am a fan
- 1kg White Fish, boneless and skinless, i.e. cod, halibut, snapper
- 2 Limes, finely zested and juiced
- 2 tsp Ground Cumin
- 2 tsp Chilli Powder
- 1 tsp Salt
- 6 tbsp Vegetable Oil
- Corn Tortillas, (estimate 3 per person)
- Natural Yoghurt for serving (Coconut Yoghurt if you need to be lactose free)
For the Salsa
- 400g Cherry Tomatoes, chopped into eighths
- 70g Jalapeno Peppers, deseeded and finely chopped
- 10 Spring Onions, green parts only, finely sliced
- Large Handful, Fresh Coriander, finely chopped
- 2 Limes, juiced
- 4 tbsp White Wine Vinegar
- 2 tbsp Garlic Infused Olive Oil
- 2 tsp Maple Syrup
- Salt, to taste
- Medium Bowl
- Shallow Bowl
- Large Frying Pan
- Make the salsa, by combining all the ingredients in the medium bowl. Mix well, cover and place in the fridge for at least 30 minutes, for the flavours to deepen. The salsa will become quite watery, so you will need to drain it before you serve.
- In the shallow bowl, place the lime zest, lime juice, ground cumin, chilli powder, vegetable oil and salt. Mix to combine. Place the fish in the marinade and ensure it is well coated in the marinade. Place it, covered, in the fridge and leave it for 20 minutes (but no longer, or it will start to cook).
- Heat the large frying pan over a medium heat. Remove the fish from the marinade and place it into the pan. Cook for three minutes, without moving, until the underside is browned and the sides are starting to turn white. Flip and sear on the other side for two minutes until white and cooked through. Transfer the fish to plate, don't worry if it falls apart.
- Serve by placing some of the fish into a heated taco, with salsa on top and some of the yoghurt.