Curried fish tacos with bean salad

Finger food at its best, this dish counts as 3 of your 5-a-day. Give it an extra kick with a hit of chilli, or swap fish for chicken

Prep:5 mins
Cook:5 mins

Serves 2
Easy

Nutrition per serving

kcal 396
fat 19g
saturates 2g
carbs 23g
sugars 5g
fibre 9g
protein 35g
salt 1g

Ingredients

1 ripe avocado, peeled and chopped
juice ½ lemon
½ 410g can kidney beans, rinsed and drained
finger-length cucumber chunk, diced
85g cherry tomatoes, havled
2 skinless haddock fillets, about 140g/5oz each
1 tbsp plain flour
1 tbsp mild curry powder
2 tsp vegetable oil
4 tacos shells, soured cream and lime wedges to serve

Tip

Make it with chicken
SPICY CHICKEN TORTILLAS Slice 2 chicken breasts into strips and toss in 1 tsp Cajun spice mix and 1 tbsp plain flour. Fry in a little oil for a few mins on each side until cooked through, then serve with the tacos, bean salad, soured cream and lime wedges.

Method

Mix the avocado with the lemon juice in a bowl. Add the beans, cucumber and tomatoes, then mix well with some seasoning. Slice the fish into thick, finger-length strips and toss in a bowl with the flour and curry powder.
Heat the oil in a large non-stick pan, then fry the fish slices for 1 min on each side until cooked through. Serve in the tacos, with the bean salad, soured cream and lime wedges.