Spicy Fish Tacos

    20 minutes

    These fish tacos are my go-to last minute dinner recipe as they are super easy and use ingredients that I usually have on hand. The fish can be replaced with pan-fried and thinly sliced chicken breast fillets or pork medallion steaks.

    1 person made this

    Serves: 4 

    • 1 sachet (35g) taco spice mix
    • 1 teaspoon dried red chilli flakes (optional)
    • 500g skinless flathead fish fillets
    • 2 tablespoons olive oil
    • 2 tablespoons lime juice
    • 8 flour tortillas
    • 50g baby spinach leaves
    • 1 red onion, thinly sliced
    • 250g punnet cherry tomatoes, halved
    • 1 avocado, thinly sliced
    • 1 cup grated Cheddar cheese

    Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Combine the taco spice mix and chill flakes in a large snap-lock bag. Add the fish and shake to coat fish in spice mix.
    2. Heat the oil in a large frying pan over medium-high heat. Cook the fish fillets for 2-3 minutes each side or until cooked through. Remove from the heat. Drizzle the lime juice over the fish.
    3. Heat the tortillas in the microwave following packet instructions. Fill the tortillas with the spinach, onion, tomato, avocado, cheese and fish. Serve.

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