Curried fish tacos with bean salad
By Good Food
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 chickenSPICY 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.