Curried fish tacos with bean salad

Curried fish tacos with bean salad

  • Rating: 3 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal396
fat19g
saturates2g
carbs23g
sugars5g
fibre9g
protein35g
low insalt1g
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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

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    Rating: 3 out of 5.5 ratings
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