Fish Tacos

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Fish Tacos

Yield 4

Author Lucy Tweed

DIY and handheld are my fave dinners

Ingredients

• Soft tortillas, store bought

Guac sauce

• 2 avo
• 2 limes, juiced
• 1/2 fresh jalapeño
• 1tbsp pickled jalapeños
• Half bunch of coriander

Black bean salsa

• 1 can black beans rinsed
• 2 corn blackened on BBQ
• 2 limes, juiced and zested
• Pecorino
• Salt & pepper
• Olive oil

Fish Filling

• 1/4 green cabbage thinly sliced, or shaved
• 500gm blue cod, cut into baby mouth size bits.
• 2c panko crumbs
• 1c sour cream

Instructions

1. Toss the fish in the panko crumbs and fry till golden in batches.
2. Cooking is essentially done. Except for charring the corn on the bbq. You can cheat hear and boil or crack a can but the burnt bits do really taste great.
3. Just peel them back, oil up and put over flame. Forget, run out, rotate. Simple. (a good time to throw the soft tacos on the side of the grill in foil too!)
4. Mix the cut kernels with the beans. Lime juice, pecorino and oil. S&P to taste.
5. Blitz the guac sauce ingredients in something fast and furious. Its a truly delicious condiment.
6. All thats left now is assembly… I still cant bare them to stuff up the first one, so I usually make it… then they’re on their own! It’s all you can do to show them a good life. My eldest son hates, spicy stuff, avo and sour cream. He ate the one I made with everything and loved it. #parenthood
7. nb. You could potentially prep all of this the night before and just blitz the guac, dress the salsa and fry the fish before eating.

Notes

The best thing about this is the DIY factor. It keeps you engaged with people you live with. Hands are also delightful to eat from. 

Nutrition Facts

Calories

698

Fat

35 g

Sat. Fat

11 g

Carbs

60 g

Fiber

17 g

Net carbs

43 g

Sugar

7 g

Protein

40 g

Sodium

1100 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.