Fish tacos with kiwifruit salsa
Add more chilli if preferred.
For the fish
|500 g||White fish fillets, skinned and boned|
|1 Tbsp||Taco seasoning mix|
|1 Tbsp||Rice bran oil|
For the salsa
|4||Kiwifruit, 2 green, 2 gold; peeled and diced|
|1||Chilli, seeded and diced|
|2 Tbsp||Chopped coriander|
- Cut the fish into small (25g) pieces. Combine the cornflour and taco seasoning in a plastic bag. Add the fish pieces. Move them around to coat evenly.
- Heat the oil in a non-stick frying pan. Add the fish and pan-fry for about 2-3 minutes each side depending on the thickness of the fish.
- Meanwhile, combine all the ingredients for the salsa.
- Heat the taco shells according to the packet instructions. Half fill with the lettuce, drizzle with the ranch dressing, then add the fish. Top with the salsa. Serve immediately.
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