Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1/2 cup flaked leftover barbecued barramundi
- 2tablespoons leftover fennel pickle (see Barbecued whole barramundi recipe)
- 1tablespoons continental parsley
- 2 spring onions, sliced
- 1 tomato, deseeded, diced
- 1 avocado, finely chopped
- 1 cup baby gem lettuce
- 2tablespoons sour cream
- 1 lime, wedges (to serve)
- 1/4teaspoons paprika
- 1tablespoons lemon juice
- 1 1/2tablespoons extra virgin olive oil
- 4 taco shells
Nutrition per serving
1310kJ / 312Cal
1310 Kilojoules or 312 Calories
15% of daily energy intake*
Protein
3.7grams
Fat
20.8grams
Carbs
19.6grams
Sugars
2.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Discover our delicious fish tacos recipe! This easy-to-follow dish is perfect for a quick, tasty meal. These tacos will be a hit with the whole family.
Method
Step 1 of 4
Preheat oven to 180°C. Heat taco shells according to packet instructions.
Step 2 of 4
Combine avocado, tomato, onion, lemon juice and 1 tbs oil in a bowl. Season to taste
Step 3 of 4
Heat remaining oil in a frying pan over medium heat. Add barramundi, parsley and paprika and cook, tossing, for 2 minutes or until heated through.
Step 4 of 4
Fill taco shells with lettuce, barramundi, tomato salsa, fennel pickle, if using, and finish with a dollop of sour cream. Serve with lime wedges.
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