Name: Turmeric fish tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon flour; 2 tablespoon polenta; 1 tablespoon turmeric powder; 1 tablespoon ground cumin; salt and freshly ground black pepper; 600 gram firm white-fleshed fish fillets, skinned and deboned; 2 tablespoon vegetable oil; 12 corn tortillas; 4 tablespoon sour cream, to serve; 2 cup iceberg lettuce, shredded; 1 large avocado, sliced; salt and freshly ground black pepper

Turmeric fish tacos

This turmeric fish tacos recipe creates a delicious family meal packed with turmeric-spiced fish, creamy avocado and crispy lettuce. Ready in just 20 minutes, this dish is perfect for weeknights

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Serves 4

Prep

10M

Cook

10M

Total

20M

This recipe first appeared in Food magazine issue 82.

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Ingredients

1 tablespoon flour

2 tablespoon polenta

1 tablespoon turmeric powder

1 tablespoon ground cumin

salt and freshly ground black pepper

600 gram firm white-fleshed fish fillets, skinned and deboned

2 tablespoon vegetable oil

12 corn tortillas

4 tablespoon sour cream, to serve

2 cup iceberg lettuce, shredded

1 large avocado, sliced

salt and freshly ground black pepper

Method

1.In a large bowl combine the flour, polenta, turmeric and cumin. Season generously with salt and pepper. Dice the fish fillets into bite-sized pieces and add to the bowl, tossing to coat thoroughly.

2.Heat a non-stick frying pan over a medium-high heat, and add the vegetable oil. Gently add the fish pieces and cook, flipping once, until golden and cooked through.

3.Heat the tortillas in the microwave or dry pan, according to packet instructions.

4.Fill each tortilla with a dollop of sour cream, a few pieces of fish, shredded lettuce, avocado, salt and pepper, and finish with a splash of your favourite hot sauce.

PER SERVE: Energy: 582 kcal 2438kj Protein: 37g Fat: 34g Saturated fat: 10g Cholesterol: 115mg Carbohydrate: 29g Fibre: 6g Sodium: 578mg
Note

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Ingredients

Method

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