Best Lime And Chilli Fish Tacos Recipes

Lime And Chilli Fish Tacos image

Provided by Donna Hay

Yield Serves 4

Number Of Ingredients 8

1/2 teaspoon dried chilli flakes
1 tablespoon lime juice
1 tablespoon vegetable oil
Sea salt and cracked black pepper
8 x 80g pieces firm white fish fillets, skin on
8 butter lettuce leaves
8 tortillas, warmed
1 quantity lime and coriander tofu mayonnaise , lime wedges, sliced pickled jalapeño chillies and coriander (cilantro) leaves, to serve

Steps:

Combine the chilli flakes, lime juice, oil, salt and pepper. Coat both sides of the fish with the mixture. Heat a large non-stick frying pan over high heat. Cook the fish, in batches, for 1-2 minutes each side or until cooked through. Divide the lettuce between the tortillas and top with the fish. Serve with the lime and coriander mayonnaise, lime wedges, jalapeños and coriander.

Lime And Chilli Fish Tacos image

Provided by @MakeItYours

Number Of Ingredients 8

1/2 teaspoon dried chilli flakes
1 tablespoon lime juice
1 tablespoon vegetable oil
Sea salt and cracked black pepper
8 x 80g pieces firm white fish fillets, skin on
8 butter lettuce leaves
8 tortillas, warmed
1 quantity lime and coriander tofu mayonnaise , lime wedges, sliced pickled jalapeño chillies and coriander (cilantro) leaves, to serve

Steps:

Preparation Combine the chilli flakes, lime juice, oil, salt and pepper. Coat both sides of the fish with the mixture. Heat a large non-stick frying pan over high heat. Cook the fish, in batches, for 1-2 minutes each side or until cooked through. Divide the lettuce between the tortillas and top with the fish. Serve with the lime and coriander mayonnaise, lime wedges, jalapeños and coriander.
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Recipe from Fresh and Light, by Donna Hay, Copyright © 2014, published by HarperCollins.