Serves 4

Ingredients:

  • 550g sustainable white fish, i.e. hake or pollack
  • 1 1/2 limes
  • 1 1/2 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 3 tablespoons olive oil
  • 100ml sunflower oil
  • salt & pepper
  • 1 avocado, peeled and diced
  • 1 medium tomato, skinned & deseeded
  • a small handful of coriander leaves, chopped

To serve:

Method:

To begin, slice the fish into thick chunks and place into a shallow dish. Combine the juice of a lime, spices and olive oil, pour over the fish, turn to coat. Leave to marinate for 20 minutes.

Put the avocado in a bowl and squeeze over the juice of half a lime. Finely chop the flesh of the tomato and add to the avocado with the coriander.  Season and stir.  Set to one side.

Heat the tacos according to the packet instruction.

Heat the sunflower oil in a heavy-based frying pan over a medium-high heat.  Season the fish and fry in batches so as not to overcrowd the pan.  Fry each piece for 2-3 minutes.  Place the fish, once cooked on to kitchen paper, then onto a warm plate.

Place a little of each ingredient on the tacos, drizzle with lime juice and serve with a handsome dollop of our Greek style Natural Kefir.

Enjoy.

Prep time: 25 minutes

Cooking time: 10 minutes

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