Quick Fish Tacos

Sometimes all I want is a fast, fresh dinner, where everyone can pick and choose toppings to their own tastes, and I can drown everything in fresh lime juice.

These quick fish tacos are exactly what I’m looking for more often than not – on corn tortillas, and filled with crunchy, cold veggies to counteract the hot fish and the sweet/salty mayo.

A meal that suits everyone in minutes – don’t forget the hot sauce!

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Quick Fish Tacos

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Course

Main Dish, Mexican

Cuisine

Mexican

Keyword

Cabbage, Organic

Prep Time

10 minutes

Cook Time

10 minutes

Servings

Ingredients

• 12 small organic corn tortillas
• 12 small pieces fish of your choice (for these vegetarian ones I used Gardein fillets)
• 1 small organic broccoli cut into little florets
• 1/2 small organic red cabbage or 1/4 of a large one, shredded finely
• 1/2 bunch organic green onions sliced thinly
• 1/2 cup organic parmesan or manchego cheese, peeled with a vegetable peeler into thin strips or grated
• 4 whole organic limes halved or quartered to share
• Organic mayonnaise in a squeeze tube, or use kewpie mayo

Course Main Dish, Mexican Cuisine Mexican Keyword Cabbage, Organic Prep Time 10 minutes Cook Time 10 minutes Servings Ingredients 12 small organic corn tortillas 12 small pieces fish of your choice (for these vegetarian ones I used Gardein fillets) 1 small organic broccoli cut into little florets 1/2 small organic red cabbage or 1/4 of a large one, shredded finely 1/2 bunch organic green onions sliced thinly 1/2 cup organic parmesan or manchego cheese, peeled with a vegetable peeler into thin strips or grated 4 whole organic limes halved or quartered to share Organic mayonnaise in a squeeze tube, or use kewpie mayo

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Add to Shopping List This recipe is in your Shopping List

Instructions

1. Cook your fish pieces to your liking and keep warm.
2. In a small frying pan, saute the broccoli in a little olive oil and garlic until cooked through (but still retains some bite) and browning in places.
3. Toast your corn tortillas in a hot frying pan until warm, pliable, and beginning to char in places.
4. Serve with bowls of fresh shredded cabbage, sliced onion, sauteed broccoli, grated parmesan/manchego and limes for squeezing over.
5. Drizzle each portion with the mayo and your favourite hot sauce.