Quick and Easy Fish Tacos

May 24, 2021

This is just one of the many ways I like to enjoy fish tacos. The best thing about this particular recipe is that it is incredibly quick to make!

I've used a wholemeal pita pocket as the taco, which is a more suitable option than processed grains.

For this recipe, you can use any white fish... Here I have used smoked hoki fillets which add an amazing flavour to the dish.

If you have some extra time, make yourself some Pico de Gallo to enjoy in the taco as well :)

Dietary Requirements:

This recipe is ideal for pescatarians.
It can be tailored to suit those with a lactose intolerance, and who are gluten free.

Quick and Easy Fish Tacos

Prep Time: 10 mins

Cooking Time: 5 mins

Serves: 2

This incredibly fast recipe is a delicious way to enjoy fish tacos in a hurry

Ingredients

Tacos:

2 wholemeal pitas (or gluten free)
300g of white fish
10 cherry tomatoes, diced
1/2 cup of frozen peas and corn (thawed)
1 tsp of paprika
olive oil for cooking

Quick and easy Guacamole:

1 medium sized avocado
50g of goat cheese (omit for lactose free, or use lactose free feta)
1/2 tsp of oregano
1/2 tsp of cumin
1/2 tsp of ground coriander seeds
1/2 a lime
salt and pepper

Method

Step 1:
Mash the avocado in a small bowl, once all the chunks are gone, add the goats cheese (omit for lactose free – or use lactose free feta), oregano, cumin and ground coriander seeds, squeeze the lime in and add a generous pinch of salt and pepper. Mix well

Step 2:
Sprinkle paprika over fish, and in a small fry-pan heat olive oil and cook fish turning regularly. It doesn’t matter if the fillet doesn’t remain in tact. Once cooked through, remove from heat.

Step 3:
Microwave the pitas for about 20 seconds. Arrange the fish, peas and corn, diced tomatoes down the middle of the pita. Top with our freshly made guacamole and enjoy! 🙂