Curried fish tacos with bean salad
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
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 5 mins
- 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.
- 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, sugar 5g, salt 1 g
Recipe from Good Food magazine, May 2008.
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http://www.bbcgoodfood.com/recipes/5867/
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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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ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 5 mins
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
Per serving
396 kcalories, protein 35g, carbohydrate 23g, fat 19 g, saturated fat 2g, fibre 9g, sugar 5g, salt 1 g
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21 April 2008
shez rated and commented on this recipe
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02 March 2009
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