Fish tacos recipe

  • Serves 4
  • 20 mins to prepare and 10 mins to cook
  • 388 calories / serving
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Make shallow cuts in the skin of the fish fillets and rub in a little olive oil, the rosemary and salt and pepper.

Heat a griddle pan or the barbecue until hot and griddle the fish skin-side down for about four minutes or until the skin is lightly charred and the fish is cooked through.

Make the salsa by combining all the ingredients together. Taste and check for seasoning. Warm the taco shells gently then fill half-way with shredded lettuce. Top with a fish fillet and spoon over the salsa.

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  • Ingredients

  • 4 cod fillets
  • olive oil
  • 1tsp rosemary leaves, finely chopped
  • salt
  • pepper
  • For the salsa

  • 1 avocado, halved, stoned and chopped
  • juice of 1 blood orange or pink grapefruit
  • juice of 1 lime
  • 4 tomatoes, finely chopped
  • 1 green or red chilli, deseeded and finely chopped
  • 2-3tbsp extra virgin olive oil
  • 1tsp sugar
  • ½ iceberg lettuce, shredded
  • 8 taco shells
  • Energy 1625kj 388kcal 19%
  • Fat 15g 22%
  • Saturates 3g 14%
  • Sugars 5g 5%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 19.7g Protein 40.1g Fibre 4.9g


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