Curried fish tacos with bean salad

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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.

Make it with chicken

SPICY CHICKEN TORTILLAS Slice 2 chicken breasts into strips and toss in 1 tsp Cajun spice mix and 1 tbsp plain flour. Fry in a little oil for a few mins on each side until cooked through, then serve with the tacos, bean salad, soured cream and lime wedges.

Per serving

396 kcalories, protein 35g, carbohydrate 23g, fat 19 g, saturated fat 2g, fibre 9g, salt 1 g

Latest comments and suggestions

• shez

  21 April 2008

  shez rated and commented on this recipe

  

  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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Ingredients

• 1 ripe avocado , peeled and chopped
• juice ½ lemon
• ½ 410g can kidney bean , 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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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 5 mins

Cook 5 mins

Ingredients

• 1 ripe avocado , peeled and chopped
• juice ½ lemon
• ½ 410g can kidney bean , 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

Per serving

396 kcalories, protein 35g, carbohydrate 23g, fat 19 g, saturated fat 2g, fibre 9g, salt 1 g

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