Ready in under 30 minutes, these Mexican-inspired fish tacos are perfect for a midweek family meal. Seasoned with fiery chilli, cumin and coriander, and served with a fresh tomato salsa, this easy dish is full of vibrant flavour.
- Preheat the oven to gas 4, 180°C, fan 160°C. To make the salsa, chop the tomatoes and combine with the spring onions and the juice of 1-2 limes, to taste. Season and set aside.
- Heat the oil in a frying pan over a low to medium heat. Add the onion with a pinch of salt and cook for 5-7 minutes, until softened. Add the chilli, spices and garlic and cook for a further minute.
- Add the fish and cook for 4 minutes. Place the taco shells in the oven and cook for 2 minutes.
- When the fish and taco shells are ready, place everything on the table and let everyone around the table layer up their own tacos with a spoonful of salsa, fish, guacamole, lettuce and hot sauce if using.
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