Fish Taco
Ingredients
- 10 Small Crunchy Tacos (66p)
- 500g Frozen Alaska Pollock (£3.08)
- 150g Cherry Tomatoes (33p)
- 2 Spring Onions (12p)
- 10g Coriander (20p)
- 1 Mixed Pepper (33p)
- 1 Fresh Lime (30p)
- Guacamole - 87p
- 1 Medium Avocado (44p)
- 20ml Lime Juice (7p)
- 30g Jalapeños (15p)
- 50g Cherry Tomatoes (11p)
- 5g Fresh Coriander (10p)
- 1 Spring Onion (only use the green part) (6p)
- Marinade - 34p
- 2 Tsp Cayenne Pepper (10p)
- 2 Tsp Cumin (10p)
- 2 Tsp Garlic Powder (5p)
- 1 Tbsp Olive Oil (9p)
- Salt & Pepper
Preparation
You’ll simple need a BBQ or oven. Fully defrost the pollock before seasoning. Pre heat the oven to 180 Degrees Celsius or get the BBQ on a medium heat
Season the pollock with all of the marinade ingredients and a pinch of salt & pepper
Quarter the cherry tomatoes, finely chop the spring onions, jalapeños and coriander, finely dice the pepper
Pop the pollock in some foil and cook for 10-12 minutes on each side on the bbq OR 8 on each side in the oven
Mash together the guacamole in a bowl with a fork
With 2 minutes left on the pollock, pop the tacos in too. Once the pollock is done, evenly fill each taco with fish, veggies, guacamole and a drizzle of lime juice