Curried fish tacos with bean salad
Finger food at its best, this dish counts as 3 of your 5-a-day. Give it an extra kick with a hit of chilli, or swap fish for chicken
- Prep: 5 mins
Cook: 5 mins
- Serves 2
- Easy
Ingredients
- 1 ripe avocado, peeled and chopped
- juice ½ lemon
- ½ 410g can kidney beans, rinsed and drained
- finger-length cucumber chunk, diced
- 85g cherry tomatoes, havled
- 2 skinless haddock fillets, about 140g/5oz each
- 1 tbsp plain flour
- 1 tbsp mild curry powder
- 2 tsp vegetable oil
- 4 tacos shells, soured cream and lime wedges to serve
Make it with chicken
SPICY CHICKEN TORTILLAS Slice 2 chicken breasts
into strips and toss in 1 tsp Cajun spice mix and
1 tbsp plain flour. Fry in a little oil for a few mins on
each side until cooked through, then serve with the
tacos, bean salad, soured cream and lime wedges.
Method
-
Mix the avocado with the lemon juice in a
bowl. Add the beans, cucumber and tomatoes,
then mix well with some seasoning. Slice the
fish into thick, finger-length strips and toss
in a bowl with the flour and curry powder.
-
Heat the oil in a large non-stick pan, then fry
the fish slices for 1 min on each side until
cooked through. Serve in the tacos, with the
bean salad, soured cream and lime wedges.
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