Ingredients
Directions
Super easy and amazingly tasty fish tacos! You can use many types of fish, just cook until its tender and flaky, then wrap in a tortilla with your favourite salad and dressing.
Preheat oven to 200 degrees c.
Dice the sweet potato and place on a baking sheet on an oven tray, with salt and pepper and a drizzle of oil. Cook until soft.
While the potato is cooking, melt the butter in a pan and mix in the lime juice, chili powder and garlic powder.
Place the snapper into an oven proof dish and pour the butter mixture over the fish.
Bake for 10-15 minutes, until cooked, and remove from the oven.
Once it has rested for a couple of minutes, flake the fish apart and leave in the sauce to absorb as much flavour as possible.
Whilst cooking, slice the red cabbage, spring onions, half the red onion, and coriander, and mix with salt, mayonnaise and lime juice.
Peel and crush the avocado, adding a splash of lime juice, dice half the red onion and mix through. Add salt and chopped coriander to make the perfect guacamole.
Once all is cooked and prepared, arrange inside the taco shells and finish with sweet potato pieces, dollops of sour cream and chopped coriander.
2 servings
- Amount per serving
- Calories739
- % Daily Value *
- Total Fat 39.5g51%
- Saturated Fat 16.7g84%
- Cholesterol 129mg43%
- Sodium 565mg25%
- Total Carbohydrate 54.5g20%
- Dietary Fiber 13.5g49%
- Total Sugars 11.7g
- Protein 45.9g
- Calcium 22mg2%
- Iron 35mg195%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Super easy and amazingly tasty fish tacos! You can use many types of fish, just cook until its tender and flaky, then wrap in a tortilla with your favourite salad and dressing.
Preheat oven to 200 degrees c.
Dice the sweet potato and place on a baking sheet on an oven tray, with salt and pepper and a drizzle of oil. Cook until soft.
While the potato is cooking, melt the butter in a pan and mix in the lime juice, chili powder and garlic powder.
Place the snapper into an oven proof dish and pour the butter mixture over the fish.
Bake for 10-15 minutes, until cooked, and remove from the oven.
Once it has rested for a couple of minutes, flake the fish apart and leave in the sauce to absorb as much flavour as possible.
Whilst cooking, slice the red cabbage, spring onions, half the red onion, and coriander, and mix with salt, mayonnaise and lime juice.
Peel and crush the avocado, adding a splash of lime juice, dice half the red onion and mix through. Add salt and chopped coriander to make the perfect guacamole.
Once all is cooked and prepared, arrange inside the taco shells and finish with sweet potato pieces, dollops of sour cream and chopped coriander.
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