Recipe Details

Fish tacos with tomato salsa

Dinner Recipes
Ingredients

  1. 10 (1kg) perch fillets
  2. 2 tsp finely grated lime rind
  3. 2 tbsp lime juice
  4. 1 tbsp olive oil
  5. 1/2 tsp cracked black pepper
  6. 250g grape tomatoes, halved
  7. 1 small white onion, finely chopped
  8. 2 tbsp fresh basil leaves
  9. 10 jumbo taco shells
  10. 100g shredded green cabbage
  11. Lime wedges, to serve

Description

  • Step 1

    Preheat oven to 180°C/160°C fan-forced. Cut each fish fillet into 3. Combine fish, lime rind, lime juice, oil and pepper in a large glass or ceramic dish. Turn fish to coat. Set aside for 5 minutes to let flavours develop. Combine tomato, onion and basil in a small bowl. Season with salt and pepper.

  • Step 2

    Heat a large non-stick frying pan over medium-high heat. Cook fish, in batches, for 2 to 3 minutes each side or until just cooked through. Transfer to a plate. Cover to keep warm.

  • Step 3

    Heat shells following packet directions. Divide cabbage between shells. Top with fish and tomato mixture. Serve with lime wedges.