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


  • 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


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.


  1. 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.

  2. 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.

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