CURRIED FISH TACOS WITH BEAN SALAD

Curried fish tacos with bean salad image

Finger food at its best, this dish counts as 3 of your 5-a-day. Give it an extra kick with a hit of chilli, or swap fish for chicken

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Main course, Snack, Supper

Time 10m

Number Of Ingredients 10

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Ingredients

1 ripe avocado , peeled and chopped
juice ½ lemon
½ can kidney bean , rinsed and drained
finger-length cucumber chunk, diced
85g cherry tomato , havled
2 skinless haddock fillets, about 140g/5oz each
1 tbsp plain flour
1 tbsp mild curry powder
2 tsp vegetable oil
4 tacos shells, soured cream and lime wedges to serve

Steps:

Mix the avocado with the lemon juice in a bowl. Add the beans, cucumber and tomatoes, then mix well with some seasoning. Slice the fish into thick, finger-length strips and toss in a bowl with the flour and curry powder.
Heat the oil in a large non-stick pan, then fry the fish slices for 1 min on each side until cooked through. Serve in the tacos, with the bean salad, soured cream and lime wedges.

Nutrition Facts : Calories 396 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 35 grams protein, Sodium 1 milligram of sodium