Curried fish tacos with bean salad

Curried fish tacos with bean salad

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(3 ratings)

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Cooking time

Prep: 5 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 2

Finger food at its best, this dish counts as 3 of your 5-a-day. Give it an extra kick with a hit of chilli, or swap fish for chicken

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
396
protein
35g
carbs
23g
fat
19g
saturates
2g
fibre
9g
sugar
5g
salt
1g

Ingredients

  • 1 ripe avocado, peeled and chopped
  • juice ½ lemon
  • ½ 410g can kidney beans, rinsed and drained
  • finger-length cucumber chunk, diced
  • 85g cherry tomatoes, havled
  • 2 skinless haddock fillets, about 140g/5oz each
  • 1 tbsp plain flour
  • 1 tbsp mild curry powder
  • 2 tsp vegetable oil
  • 4 tacos shells, soured cream and lime wedges to serve

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Method

  1. Mix the avocado with the lemon juice in a bowl. Add the beans, cucumber and tomatoes, then mix well with some seasoning. Slice the fish into thick, finger-length strips and toss in a bowl with the flour and curry powder.
  2. Heat the oil in a large non-stick pan, then fry the fish slices for 1 min on each side until cooked through. Serve in the tacos, with the bean salad, soured cream and lime wedges.

Recipe from Good Food magazine, May 2008

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Comments

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lorrsmac's picture
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Quick, Easy recipe... The fish and the salad were nice but the tacos just made it all a bit messy and a struggle to eat.

dave6376's picture
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A lot more trouble than it was worth and not particularly enjoyable

kaikins's picture

The fish was tasty but the salad needed a dressing and the tacos were about as tasty as the cardboard box they came in! Haven't tried them before and really don't like them at all.

cheryl654's picture
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This is such a quick receipe for an easy lunch. Loved it and so did the kids, makes a change from usual chilli meat type tacos.

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