Soft Tacos with Crispy Fish

Looking for a quick and easy meal to feed the whānau? Our crumbed fish tacos hit the spot for a nutritious, simple and delicious lunch or dinner.

4
20 Minutes

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Ingredients

  • 500g crumbed frozen fish fillets
  • 150g (½ packet) mesclun salad
  • 2 large carrots, grated
  • ½ cucumber, sliced thinly
  • 1 red onion, thinly sliced
  • 1 large capsicum, thinly sliced
  • Zest and juice of ½ lemon
  • 4-6 wholemeal wraps
  • Your favourite sauce, spread, or dip (optional)

Method

  1. Cook fish fillets according to packet instructions.
  2. Prepare salad ingredients while the fish cooks by combining the mesclun salad, grated carrot, sliced cucumber, red onion, and capsicum in a large bowl. Add lemon zest and squeeze the juice over the salad, toss to coat and set aside.
  3. Heat wraps according to packet instructions, if desired.
  4. To assemble, place wrap on a plate and in any order add salad, fish, and sauce. Or place all the elements in the middle of the table for everyone to make their own taco.
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