Chilli and Lime Fish Tacos

A fresh and flavoursome take on the taco. A quick and easy meal on busy weeknights.

Chilli and Lime Fish Tacos

Serves 4


1 avocado, sliced
1 cup cabbage, shredded
1/4 cup coriander
4 garlic cloves
2 chillis, diced
1 lime, cut into wedges
1 onion, diced
2 tomatoes, diced
3 tbsp Lime juice
Salt and pepper
1 tsp Olive oil
8 tortillas
4 firm white fish fillets


Heat olive oil in a large frying pan over medium heat.
Sauté the onion for 4-5 minutes, then add the garlic and cook for a further 1 minute more. Mix well.
Place fish in the frying pan and cook until the flesh starts to flake.
Add the chillis, tomatoes, cilantro and lime juice. Sauté over medium-high heat for 5 minutes, breaking up the fish with a spoon and mix well. Season to taste with salt and pepper.
Heat the tortillas in a frying pan for 1-2 minutes on each side to warm.
Serve 1/4 cup of fish on each warmed tortilla topped with cabbage, avocado, cilantro, and a squeeze of lime.

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