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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Vibrant pink pickled onions and a fresh tomato salsa take these tacos to a whole new level of deliciousness.
1 Preheat oven and cook fish on a lined tray, according to packet instructions.
2 Meanwhile, prepare pickled onions. In a small bowl, place sliced onion and cover with boiling water. Leave for 10 minutes, then drain. Add vinegar and sugar. Stir to combine and set aside.
3 In a small bowl, place sweet chilli sauce ingredients and stir well to combine.
4 In a medium bowl, place the salsa ingredients and stir gently stir to combine.
5 Heat tortillas according to packet instructions.
6 To assemble tacos, scatter lettuce over tortillas and add salsa over top. Divide fish fillets among tacos. Spoon over pickled onions and drizzle with sweet chilli sauce. Serve.
You can use hot chilli sauce instead of sweet chilli, if you prefer more kick.
Calories 368 cal
Kilojoules 1548 kJ
Total fat 3.7 g
Saturated fat 0.7 g
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