I’ve had a little break from cooking while I’ve been away on holiday in turkey for the last couple of weeks. It was lovely going out for dinner every night and have someone else do the cooking for me. I have to admit though, that I’ve been itching to get back in the kitchen. My wee cooker looked sad and abandoned when I got back late on Friday.
Taking inspiration from the lovely, healthy salads and fresh fish I’ve been munching on whilst away, I decided to have a go at some fish tacos. They were really easy to throw together, after a little bit of prep to put together the salsa, the fish cooks really quickly in a matter of minutes. The tacos were bursting full of fresh, punchy flavours and were incredibly satisfying and filling as well as being super-duper healthy and low-fat.
150g cherry tomatoes, quartered
2 spring onions, thinly sliced
1 garlic clove, minced
1 tbsp lime juice
1 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
1 avocado, diced
1/2 cup flat leaf parsley, chopped
1/2 red onion, finely diced
1/2 tbsp ground paprika
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1/2 tsp ground cumin
300g cod fillet (or any other white fish)
1 tbsp olive oil
soured cream, to serve
4 corn tortillas, warmed through
flat leaf parsley, chopped
For the salsa, mix together the ingredients in a serving bowl and set aside. For the tacos, combine the paprika, garlic powder, oregano, cayenne pepper and ground cumin in a bowl. Dust the fish fillets with the spice mix then pan fry with a little olive oil for 4 minutes on each side until cooked through. Flake the fish into a serving bowl. Heat the corn tortillas in the microwave for 45 seconds.
To assemble the tacos, take a tortilla and place a heaped spoonful of salsa down the middle, top with flaked fish and sour cream, wrap and enjoy!