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Quick and crispy fish tacos

  • Time to make: 25 mins
  • Serving: 4 people
Ingredients

Ingredients

  • 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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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