IN: Fish Tacos

These fish tacos were absolutely amazing!! They were light, flavorsome and totally guilt free! Cooking & prep time didn't take long at all and you can add anything extra in the salad to suite your own taste, but try sticking to the recipe... you won't be disappointed!

The recipe I found said to use wholemeal tortillas but my dad was actually cooking naan bread for his dinner so I used some of them instead - nothing beats home made naan bread!

Photo of my fish taco with naan base

Ingredients:


2 x 150g barramundi fillets                
Juice of 2 limes
1 1/2 tsp ground cumin
2 tbsp olive oil
2 lebanese cucumbers (peeled thin)
1 red chilli chopped
1/4 bunch fresh continental parsley
3 spring onions finely sliced
1 punnet cherry tomatoes cut in half
1 avocado
1/2 lemon
4 wholemeal tortillas or fresh naan bread




Create:


- In a shallow bowl combine fish with juice of  1 lime, cumin & 1 tbsp olive oil (marinate for 15   minutes)

- Combine & mix cucumber, chilli, parsley, spring onions, cherry tomatoes, 1/2 tbs olive oil & juice of half lemon into a bowl and set aside  

- Cook fish on oiled fry pan for 2-3 minutes each side or until just cooked. Half the avocado and mash with a fork in a small bowl and set aside 

- Remove fish from pan, flake with a fork or tongs. Warm tortillas / naan bread. Spread with avocado and then place the salad on top and then the warm flaky fish 

- ENJOY AND EAT!!!