Fish Tacos- NEW RECIPE
.
👩🍳This is a great family meal, everyone sits around the table and assembles their dinner into crunchy taco shells.
.
🤔Did you know, we should eat at least two portions of fish a week, of which one is oily fish. This recipe is so versatile – you can use salmon, mackerel, cod, hake, prawns or tinned fish like @shinestuna tuna, mackerel or sardines.
.
I buy the taco shells from Avoca, they are gluten free too if you have an intolerance.
.
✅I then make an Asian style Coleslaw – TOP TIP prepare the vegetables, cover with wet kitchen paper but don’t dress it until you want to eat it, that way it will stay fresh in the fridge for days.
.
👩🍳I then slice some avocado and make a simple salsa, provide mayo, relish & pomegranate seeds for everyone to add what they like to their tacos.
.
✅This is a lovely quick midweek meal for all the family to share around the table!
.
Asian Style Coleslaw
4 carrots grated
1⁄4 white cabbage shredded
1⁄4 red cabbage shredded
1 courgette grated
2 long red peppers thinly sliced
100g Mangetout sliced
3 scallions, thinly sliced.
.
Dressing- mix in a jar
30ml Apple cider vinegar
90ml Extra virgin olive oil
1 lime, zest & juice
1 tbsp chilli oil
1 tsp fish sauce
1 tbsp honey
1 tbsp sesame oil
Thumb piece ginger, finely grated
2 tsp salt
.
👩🍳Fish – Allow up to 200g per person. I simply pan fry in a little butter and pepper and salt or oven bake with a marinade of choice from your local fish monger or open a tin or jar of Mackerel or tuna. If buying from www.shinesseafood.ie don't forget you can get 25% off with my discount code FIONA25 until 31/12/21.
Happy Cooking
