Quick and crispy fish tacos
(at time of publication)
- 4 x crumbed frozen fish fillets (we used Sealord Hoki Fillets with Linseed, Sunflower & Pumpkin Seeds)
- 400g can cherry tomatoes
- 420g can salsa chilli beans
- 8 taco shells
- 4 cups shredded lettuce
- 4 tablespoons reduced-fat sour cream
- lemon or lime wedges, to garnish
1 Cook fish fillets in oven following packet directions.
2 Meanwhile, combine cherry tomatoes and salsa chilli beans in a pot over a medium heat. Mix to combine and bring to a simmer. Cook for 10 minutes.
3 Warm tacos following packet directions. Chop fish fillets in bite-sized pieces, and serve in tacos with bean mixture, lettuce, sour cream and a squeeze of lemon or lime.
Make it gluten free: Use gluten-free crumbed fish and check chilli beans are gluten free.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 3g
Dietary fibre 11g
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