- 1 ripe avocado, peeled and chopped
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ½ 410g can kidney bean, rinsed and drained
Native to the Americas, kidney beans are so called because of their shape and come in very…
- finger-length cucumber chunk, diced
- 85g cherry tomato, havled
- 2 skinless haddock fillets, about 140g/5oz each
A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…
- 1 tbsp plain flour
- 1 tbsp mild curry powder
- 2 tsp vegetable oil
- 4 tacos shells, soured cream and lime wedges to serve
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 chickenSPICY 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.