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Quick and crispy fish tacos
Serves: 4
Time to make: 25 mins
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
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Instructions
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 497cal
-
Kilojoules 2080kJ
-
Protein 25g
-
Total fat 16g
-
–Saturated fat 3g
-
Carbohydrates 55g
-
–Sugars 17g
-
Dietary fibre 11g
-
Sodium 390mg
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Calcium 90mg
-
Iron 2.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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