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Soft shell tacos with crispy fish

Serves   4
Prep time: 15 mins
Cooking time: 20 mins

Looking for a quick and easy meal to feed the whānau? Our crumbed fish tacos hit the spot for a nutritious, simple and delicious lunch or dinner.

Roti fish tacos

Ingredients

Method

Ingredients

  • 500g crumbed frozen fish fillets 
  • 150g (½ packet) mesclun salad*
  • 2 large carrots*, grated
  • ½ cucumber*, sliced thinly
  • 1 red onion, thinly sliced
  • 1 large capsicum, thinly sliced
  • Zest and juice of ½ lemon*
  • 4-6 wholemeal wraps
  • Your favourite sauce, spread, or dip (optional)

Method

  1. Cook fish fillets according to packet instructions.
  2. Prepare salad ingredients while the fish cooks by combining the mesclun salad, grated carrot, sliced cucumber, red onion, and capsicum in a large bowl. Add lemon zest and squeeze the juice over the salad, toss to coat and set aside.
  3. Heat wraps according to packet instructions, if desired.
  4. To assemble, place wrap on a plate and in any order add salad, fish, and sauce. Or place all the elements in the middle of the table for everyone to make their own taco.

Cooking tips: 

For extra crunch, roti can also be used for this dish instead of wraps. 

Wraps most commonly come in packets of 8, so if you have any left over, keep them for another meal or freeze.

Adapt it:

The fish can be swapped for chicken, beef, lamb, pork, fish, tofu, tempeh, or another plant-based protein alternative.

Use whatever salad veges you enjoy.

Leftovers:

Eat for lunch the next day.