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Lime And Chilli Fish Tacos

By Donna Hay

5.0

(1)

Image may contain Plant Food Taco Jar Pottery and Vase
Photo by William Meppem

Recipe information

  • Yield

    Serves 4

Ingredients

1/2 teaspoon dried chilli flakes
1 tablespoon lime juice
1 tablespoon vegetable oil
Sea salt and cracked black pepper
8 x 80g pieces firm white fish fillets, skin on
8 butter lettuce leaves
8 tortillas, warmed
1 quantity lime and coriander tofu mayonnaise , lime wedges, sliced pickled jalapeño chillies and coriander (cilantro) leaves, to serve

Preparation

  1. Combine the chilli flakes, lime juice, oil, salt and pepper. Coat both sides of the fish with the mixture. Heat a large non-stick frying pan over high heat. Cook the fish, in batches, for 1-2 minutes each side or until cooked through. Divide the lettuce between the tortillas and top with the fish. Serve with the lime and coriander mayonnaise, lime wedges, jalapeños and coriander.

Buy the full book from HarperCollins or from Amazon. Recipe from Fresh and Light, by Donna Hay, Copyright © 2014, published by HarperCollins.
TagsTacoFishSeafoodLimeCitrusFruitMainDinnerDairy FreeNut FreeGluten FreeQuickEasy30 Minutes or LessWeeknight MealsFryHarper CollinsCookbooks

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