msc_ecolabel

Easy fish tacos

Prep Time 20 mins
Cooking Time 5 mins
Serves 4
Headshot of Amir Kheirmand

Recipe By

Amir Kheirmand Amir won Sweden's Masterchef in 2014.

Pike-perch
600g any MSC certified fish fillet, diced (we used pike-perch/zander)
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper- to taste
2 tablespoons butter
Tortillas
Handful of salad leaves
2 avocados, cut into narrow slices

For the mango salsa:
1/2 red onion, finely chopped
1/2 mango, finely diced
1/2 cucumber, peeled and finely diced
1 bunch of coriander (cilantro)
1 red chilli, finely chopped
Juice of 1 lime
2 tablespoons olive oil
Salt and pepper- to taste
1. Preheat the oven to a high heat.

2. Mix together all of the mango salsa ingredients in a bowl, mixing through the salt and pepper thoroughly. Place in the fridge to chill for 15 minutes.

3. Heat the tortillas in the oven until soft and fully heated through- whilst preparing the fish.

4. Sprinkle the diced fish with cumin, paprika, salt and pepper, then mix to make sure all the pieces are coated with seasoning.

5. Melt the butter in a frying pan, then fry the fish pieces on a medium heat for about 5 minutes, turning over on all sides and until cooked through.

6. Remove the tortillas from the oven and salsa from the fridge. Layer on the salad leaves, some fish pieces, some avocado slices and the mango salsa. Enjoy!
 

Ingredients

Method

600g any MSC certified fish fillet, diced (we used pike-perch/zander)
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper- to taste
2 tablespoons butter
Tortillas
Handful of salad leaves
2 avocados, cut into narrow slices

For the mango salsa:
1/2 red onion, finely chopped
1/2 mango, finely diced
1/2 cucumber, peeled and finely diced
1 bunch of coriander (cilantro)
1 red chilli, finely chopped
Juice of 1 lime
2 tablespoons olive oil
Salt and pepper- to taste
1. Preheat the oven to a high heat.

2. Mix together all of the mango salsa ingredients in a bowl, mixing through the salt and pepper thoroughly. Place in the fridge to chill for 15 minutes.

3. Heat the tortillas in the oven until soft and fully heated through- whilst preparing the fish.

4. Sprinkle the diced fish with cumin, paprika, salt and pepper, then mix to make sure all the pieces are coated with seasoning.

5. Melt the butter in a frying pan, then fry the fish pieces on a medium heat for about 5 minutes, turning over on all sides and until cooked through.

6. Remove the tortillas from the oven and salsa from the fridge. Layer on the salad leaves, some fish pieces, some avocado slices and the mango salsa. Enjoy!
 
Watch Video

Sustainable Fish Tacos, courtesy of Swedish Masterchef winner Amir Kheirmand

1:17

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