Name: Curried fish tacos with bean salad
Cook time: 5 min
Total time: 10 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 ripe avocado peeled and chopped; juice ½ lemon; ½ can kidney bean rinsed and drained; finger-length cucumber chunk, diced; 85g cherry tomato havled; 2 skinless haddock fillets, about 140g/5oz each; 1 tbsp plain flour; 1 tbsp mild curry powder; 2 tsp vegetable oil; 4 tacos shells, soured cream and lime wedges to serve

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Curried fish tacos with bean salad

Curried fish tacos with bean salad

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 5 mins

A star rating of 3.4 out of 5.5 ratingsRate

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Finger food at its best, this dish counts as 3 of your 5-a-day. Give it an extra kick with a hit of chilli, or swap fish for chicken

Easily doubled

Easily halved

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Avocado & lime cream

A star rating of 4.5 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

1 ripe avocado

peeled and chopped
juice ½ lemon
½ can kidney bean

rinsed and drained
finger-length cucumber

chunk, diced
85g cherry tomato

havled
2 skinless haddock

fillets, about 140g/5oz each
1 tbsp plain flour
1 tbsp mild curry powder
2 tsp vegetable oil
4 tacos

shells, soured cream and lime wedges to serve

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Nutrition: per serving

kcal396
fat19g
saturates2g
carbs23g
sugars5g
fibre9g
protein35g
salt1g

low

Method

step 1

Mix the avocado with the lemon juice in a bowl. Add the beans, cucumber and tomatoes, then mix well with some seasoning. Slice the fish into thick, finger-length strips and toss in a bowl with the flour and curry powder.
step 2

Heat the oil in a large non-stick pan, then fry the fish slices for 1 min on each side until cooked through. Serve in the tacos, with the bean salad, soured cream and lime wedges.

RECIPE TIPS

MAKE IT WITH CHICKEN

SPICY CHICKEN TORTILLAS Slice 2 chicken breasts into strips and toss in 1 tsp Cajun spice mix and 1 tbsp plain flour. Fry in a little oil for a few mins on each side until cooked through, then serve with the tacos, bean salad, soured cream and lime wedges.

Recipe from Good Food magazine, May 2008

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A star rating of 3.4 out of 5.5 ratings

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