Curried Fish Tacos With Bean Salad
This recipe combines the creamy richness of avocado with the zesty freshness of lemon juice, to create a mouthwatering bean salad. The addition of crispy haddock strips seasoned with curry powder adds a delightful twist to this dish. Served in warm taco shells with a dollop of soured cream and a squeeze of lime, this meal is a perfect balance of flavors and textures that will surely satisfy your taste buds.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
5M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 396 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 1 milligram of sodium
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