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Turmeric Fish Tacos

Posted by Lucinda Beamish on

Light, fresh and delicious, these Mexican-inspired fish tacos are a hit with the whole family. The crunchy polenta coating is a little bit different too, and only requires a light pan-fry, making this a super-healthy midweek meal. Just be careful not to spill turmeric down your top!

 

Makes: 4 serves
Takes: 15 minutes

Dairy-free

Ingredients

1 Tbsp flour

2 Tbsp polenta

1 Tbsp turmeric powder

1 tsp ground cumin

600g firm white-fleshed fish, skinned & deboned

2 Tbsp rice bran oil

1 avocado

1 lime

12 tortillas

¼ red cabbage, sliced

2 spring onions, sliced

Small handful coriander leaves

¼ cup pickled red onions*, to serve

Jalapeño peppers,
to serve (optional)

Salt & pepper

 
Method

In a snaplock bag, combine flour, polenta, turmeric and cumin. Season well with salt and pepper. Dice fish into bite-sized pieces and add to the bag, tossing well to coat.

Heat a frying pan over a medium heat and add the oil. Gently add the fish pieces and cook, flipping them once, until golden and cooked through.

Roughly mash avocado with a squeeze of lime juice and season with salt and pepper.

Heat tortillas in the microwave or a dry pan according to packet instructions.

Fill each tortilla with a dollop of avocado, a few pieces of fish, red cabbage, spring onions and coriander. Finish with a tangle of pickled red onions, and jalapeños if you’re feeling spicy.

15 Minutes Dairy-free Dinner

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