This recipe for spicy tacos is gluten-free and can easily be made using chicken as well.
- Combine the tomato, coriander and lime juice in a small bowl. Season with salt and pepper.
- Combine the cumin, coriander and paprika in a glass or ceramic bowl. Add the fish and toss to coat. Heat the oil in a large non-stick frying pan over high heat. Add the fish and cook, turning, for 3 minutes or until golden brown and just cooked through. Transfer to a plate. Thickly slice.
- Meanwhile, heat taco shells following packet directions. Divide lettuce among taco shells and top with fish. Spoon a little of the tomato mixture over each taco. Serve with tomato salsa and sour cream.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set