Fish

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  • Family Friendly
  • Fast
  • Healthy

Turmeric and Dill Fish Tacos with Pico de Gallo

The Midas touch of turmeric gives its signature golden glow to these ultra-easy tacos. Salmon gets roughed up in the pan with zucchini and fish-friendly dill before being slapped (gently) down on a soft tortilla with a jumble of Mexican salsa, or pico de gallo, on top.

30 Minutes

Recipe

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01

Marinate Fish

Place fish, turmeric, ½ the oil, salt and pepper in a bowl and mix to combine. Set aside to marinate while you make the pico de gallo.

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02

Make Pico de Gallo

Dice tomatoes and cucumber. Finely slice spring onion. Juice ½ the lime. Place tomato, cucumber, spring onion, lime juice and a sprinkle of salt and pepper in a bowl and mix to combine.

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03

Prepare Ingredients

Grate zucchini and roughly chop dill. Rinse and finely slice lettuce.

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04

Cook Fish

Heat remaining oil in a frypan over medium heat. Add fish and cook, turning regularly, for 6 minutes or until fish is caramelised and almost cooked through. Carefully remove skin with tongs and discard, keeping fish in the pan.

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05

Add Coconut Milk

Add zucchini to frypan. Stir to break up fish to disperse through zucchini. Add dill and coconut milk and cook, stirring, for 1–2 minutes or until zucchini is softened. Season to taste with salt and pepper.

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06

Plate Up

Cut remaining lime into wedges. Heat tortillas in the microwave and wrap in a clean tea towel to keep warm. Divide lettuce and fish between tortillas and top with pico de gallo. Serve with lime wedges.

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Turmeric and Dill Fish Tacos with Pico de Gallo

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