Spicy fish tacos with fresh tomato salsa

This recipe for spicy tacos is gluten-free and can easily be made using chicken as well.

Recipe «Spicy fish tacos with fresh tomato salsa» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 200g mixed medley tomatoes, coarsely chopped, 2 tbsp coarsely chopped coriander, 1 tbsp lime juice, 2 tsp ground cumin, 1 tsp ground coriander , 1 tsp sweet paprika, 4 white fish fillets *, 1 tbsp olive oil , 12 taco shells, 1/2 iceberg lettuce, finely shredded, Mild tomato salsa, to serve, Sour cream, to serve.

Ingredients:

• 200g mixed medley tomatoes, coarsely chopped 
• 2 tbsp coarsely chopped coriander 
• 1 tbsp lime juice 
• 2 tsp ground cumin 
• 1 tsp ground coriander 
• 1 tsp sweet paprika 
• 4 white fish fillets * 
• 1 tbsp olive oil 
• 12 taco shells 
• 1/2 iceberg lettuce, finely shredded 
• Mild tomato salsa, to serve 
• Sour cream, to serve 

Instructions

1. Combine the tomato, coriander and lime juice in a small bowl. Season with salt and pepper.
2. 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.
3. 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.