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Fish Tacos

WITH Jazmyn McKinnie

Dinner/Lunch • 20 mins • Serves: 4 • Cost: $19.50 approx. ($4.90/serve)

With pickled onions, corn salsa, slaw and guacamole.


INGREDIENTS

Ingredients:

  • 550-600g white fish
  • 1 bunch of coriander
  • 1//2 red onion
  • 1/4 red cabbage
  • 1 can of corn
  • 1 avocad0
  • 2 limes
  • 8 small corn tortillas
  • 1/2 tsp cumin
  • 1/2 tsp paprika

METHOD

Method:

  1. Pre-heat oven to 200oC and line an oven tray with baking paper.
  2. Fish: cut fish into finger-sized pieces (about 2cm thick), place on baking tray, sprinkle over cumin, paprika, pinch of salt and pepper, then drizzle with olive oil and bake for 8-10mins.
  3. Pickled onions: finely slice red onion, add juice of half a lime, mix together and put aside.
  4. Corn salsa: drain corn, finely chop coriander and mix together with juice of half a lime and pinch of salt and pepper. Put aside.
  5. Slaw: finely chop the cabbage and mix through juice of half a lemon. put aside.
  6. Guacamole: mash the avocado with a potato masher or fork, mix together with the juice of the last half of lime and pinch of salt and pepper. Put aside.
  7. Heat tortillas up in the microwave for 30 seconds or spread out on an oven tray and bake for 2 mins if desired.
  8. Construct your tacos and serve!


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