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
Ingredients
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
Directions
Preparation:15min ›
Cook:5min ›
Ready in:20min
- 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.
- 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.
- Heat the tortillas in the microwave following packet instructions. Fill the tortillas with the spinach, onion, tomato, avocado, cheese and fish. Serve.
