Quick and crispy fish tacos

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

4 x crumbed frozen fish fillets (we used Sealord Hoki Fillets with Linseed, Sunflower & Pumpkin Seeds)

400g can cherry tomatoes

420g can salsa chilli beans

8 taco shells

4 cups shredded lettuce

4 tablespoons reduced-fat sour cream

lemon or lime wedges, to garnish

Instructions

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1 Cook fish fillets in oven following packet directions.

2 Meanwhile, combine cherry tomatoes and salsa chilli beans in a pot over a medium heat. Mix to combine and bring to a simmer. Cook for 10 minutes.

3 Warm tacos following packet directions. Chop fish fillets in bite-sized pieces, and serve in tacos with bean mixture, lettuce, sour cream and a squeeze of lemon or lime.

Variations

Make it gluten free: Use gluten-free crumbed fish and check chilli beans are gluten free.

Nutrition Info (per serve)

Calories 497 cal

Kilojoules 2080 kJ

Protein 25 g

Total fat 16 g

Saturated fat 3 g

Carbohydrates 55 g

Sugar 17 g

Dietary fibre 11 g

Sodium 390 mg

Calcium 90 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.