Fish Tacos & Summer Salad
Oh those long summer days… perfect for a delicious fish taco recipe for alfresco dining.
A taco is, essentially, a tortilla wrap stuffed full of delicious and complementary ingredients. We’ve ticked the box here with plenty of crunch from the salad, punch from the chilli, protein from the fish and cooling tang from the soured cream. So easy to swap in the fish available to you as well as the salad. So versatile but this combination is a solid start into the world of tacos.
A delicious snack or bites galore. Officially for 4, but I think that I could repeat this throughout the day. I saw that Riverford do a good scrambled tofu version of this delicious fish taco; with chunkily chopped red peppers and tomatoes, classic taco spice, garlic and kidney beans, then for the last few mins mix in some tofu and add to the tacos with salad.
“Tomatoes are a carotenoid rich food, the benefits of which have been shown to shown to be more bio available when they are cooked with olive oil.”
This recipe strongly features one of top anticancer ingredients tomatoes. Tomatoes are a carotenoid rich food, the benefits of which have been shown to shown to be more bio available when they are cooked with olive oil. Eating the whole cooked tomato, skin too, preserves these carotenoid’s in their best form.
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Tomatoes are also an excellent source of vitamin C, biotin, vitamin K and a very good source of madness, potassium and vitamins A, B6, 3 and E. Roasted tomatoes, on a slice of spelt sourdough, can make an excellent start to your day.
Fish Tacos & SUMMER SALAD
Donated by Riverford Organics
Time to create: 25 mins
Notes: GF, NF
Calories per serving: 663
Thank you for the recipe donation, Riverford Organics.
- 600g diced pollock
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp sweet smoked paprika
- 1 tsp chilli powder
- 4 tbsp coconut oil
- 2 lime
- 1 tbsp carob syrup
- 1 cucumber
- ½ red onion, finely diced
- 2 garlic clove, finely chopped
- 6 tomatoes, roughly chopped
- 2 red chilli, finely chopped
- Handful of coriander, chopped
- 80g salad leaves
- 8 corn tortillas
- 300g soured cream
- Dice, and season the fish with salt and pepper. In a shallow bowl, mix the spices with 2 tablespoons of the coconut oil. Place the fish in the marinade. Turn it to coat with the mixture. Leave to one side while you continue.
- Juice half the lime. Mix the juice with the carob syrup. Cut the cucumber lengthways, remove the soft, seedy core with the tip of a teaspoon and discard. Slice into ½-cm pieces at an angle. In a shallow bowl, finely dice the onion and mix with the cucumber with the sweetened lime juice and a good pinch of salt. Leave to macerate while you continue.
- To make a quick salsa, finely chop the garlic and mix with chopped tomatoes and finely chop chilli and coriander to add to the mix. Add 1 tablespoon of oil, season with salt and mix together well.
- Heat 2 tablespoons of oil in a frying pan. When the oil is shimmering hot, add half the fish and half of the marinade. Fry on a medium-high heat for 3 minutes until cooked through. Finish with a squeeze of lime. Cover cooked fish and repeat.
- Meanwhile, turn your grill on to a medium-high heat. Toss the salad leaves with the cucumber, onion and sweetened lime juice to complete the salad.
- Slide all mini tortillas under the grill, until warm but still pliable. Wedge some salad, a blob of soured cream and some salsa into the tortillas. Pile the fish in and fold them over to make a taco. Serve with any leftover salad on the side.