Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 3 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
3
- 1 avocado
- 2 medium tomatoes
- 1/2 bunch coriander
- 1/2 red onion
- 1 handful large iceberg lettuce
- 1 lime
- 1teaspoons sriracha, to taste
- 425grams frozen crumbed fish fillets
- 1 1/2 cup frozen corn kernels
- 1 cup green salad, to serve
Nutrition per serving
2040kJ / 490Cal
2040 Kilojoules or 490 Calories
23% of daily energy intake*
Protein
22.6grams
Fat
22.1grams
Carbs
54.0grams
Sugars
9.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 180°C. Bake fish for 20 minutes or until cooked through.
Step 2 of 3
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.
Step 3 of 3
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.
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