Crumbed Fish Lettuce Tacos
Enjoy this Mexican-inspired fresh idea for your next family taco night. So delicious!
Ingredients
- 1 avocado
- 2 medium tomatoes
- 1/2 bunch coriander
- 1/2 red onion
- 1 handful large iceberg lettuce
- 1 lime
- 1 tsp sriracha, to taste
- 425g frozen crumbed fish fillets
- 1 1/2 cup frozen corn kernels
- 1 cup green salad, to serve
Method
- Preheat oven to 180°C. Bake fish for 20 minutes or until cooked through.
- Place avocado in a bowl, squeeze in lime to taste and set aside. Cook corn kernels in a non-stick frying pan until brown and set aside. Combine onion, tomato and coriander in a bowl. Season with pepper.
- To assemble tacos, slice and place fish fillets, avocado and a scoop of tomato salsa into each lettuce cup. Squeeze with extra lime juice and serve with additional side salad. Season with Sriracha if desired.
