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Crispy fish tacos with salad & creamy chilli sauce Family-Friendly Meal Planning Subscription Weekly Shoppable Dinner Recipes Easy Meal Plans with Shopping Lists

Crispy fish tacos with salad & creamy chilli sauce

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Large bowl
  • 1 Small bowl
  • 3 Shallow bowls or plates
  • 1 Frypan

Ingredients

Salad

  • 1 avocado
  • 2 tomato
  • 1 red onion
  • 1 bunch coriander
  • 1 cup Asian slaw mix

Make sauce

  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 tsp garlic powder
  • 1 tbsp sweet chilli sauce
  • 1 lime

Fish

  • ⅓ cup flour or gluten-free flour
  • 1 tsp cumin
  • 500 g fish fillets skinless, boneless
  • 1 tbsp olive oil

Tortillas

  • 8 mini tortillas or gluten-free tortillas
  • 50 g cheese

Instructions

Make salad

  • Adding to a large bowl as you go. Peel and dice 1 avocado. Dice 2 tomato. Peel and finely slice 1 red onion. Roughly chop 1 bunch coriander leaves (reserving some for garnish) discarding the stems. Add 1 cup Asian slaw mix to the bowl and toss to combine.

Make sauce

  • In a small bowl combine ½ cup sour cream, ¼ cup mayonnaise, 1 tsp garlic powder, and 1 tbsp sweet chilli sauce. Slice 1 lime into wedges. Squeeze a wedge of lime juice into the bowl and whisk to combine.

Prep fish

  • In a shallow bowl, combine ⅓ cup flour and 1 tsp cumin. Lay 500 g fish fillets on a board, pat dry with a paper towel and slice into strips. Season with salt and pepper. Add the fish to the flour mixture and press firmly to coat the fish completely, shaking off any excess.

Cook fish

  • Heat 1 tbsp olive oil in a large frypan on medium to high heat. Cook the fish for 2-4 minutes on each side, or until golden and cooked through. (You may need to add more oil once the fish is turned over). Reserve the frypan.

Warm tortillas

  • Wipe the reserved frypan clean and return to medium-high heat. Warm 8 mini tortillas one at a time for 1-2 minutes on each side. Repeat the process until all tortillas a heated through, set aside on a plate. Grate 50 g cheese.

To serve

  • Lay tortillas flat, top with the crispy fish, then salad and grated cheese. Drizzle over the creamy chilli sauce, serve with a wedge of lime and sprinkle over the remaining coriander.

Nutrition

Calories: 896kcal | Carbohydrates: 84g | Protein: 43g | Fat: 45g | Saturated Fat: 13g | Cholesterol: 100mg | Sodium: 1187mg | Potassium: 1123mg | Fiber: 10g | Sugar: 11g | Calcium: 351mg | Iron: 7mg