Fish
Fish Tacos with Creamy Avocado Dressing and Pickled Onion
Tangy, creamy and full of colour and crunch, this recipe will dial up the vibrancy on mid-week meals.
Fish
Tangy, creamy and full of colour and crunch, this recipe will dial up the vibrancy on mid-week meals.
Place fish in a bowl with Mexican spice blend and season with salt and pepper. Set aside at room temperature while you prepare the remaining ingredients.
Thinly slice eshallots and place in a bowl with red wine vinegar and a pinch of salt flakes. Toss to coat, then set aside to pickle while you prepare remaining ingredients. Thinly shred the cabbage and set aside.
For the avocado dressing, scoop flesh from the avocado and place in a bowl with sour cream. Mash together with a fork until smooth. Squeeze in the lime juice. Finely chop half the coriander leaves, reserving some whole leaves to serve. Add the chopped leaves to the dressing with salt and pepper. Give it a stir to combine.
Heat a non-stick frypan over medium heat. Warm tortillas in frypan, in batches, for 30 seconds, then wrap in a clean tea towel to keep warm.
Heat oil in the frypan over medium heat. Add the fish and cook for 2-3 minutes each side until golden and cooked through.
Spread avocado dressing over the warm tortillas. Top with cabbage, fish, pickled eschalot, coriander leaves and jalapeños to serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami