Add more chilli if preferred.
For the fish
500 g | White fish fillets, skinned and boned (Main) |
1 Tbsp | Cornflour |
1 Tbsp | Taco seasoning mix |
1 Tbsp | Rice bran oil |
For the salsa
1 | Shallot, diced |
4 | Kiwifruit, 2 green, 2 gold; peeled and diced (Main) |
1 pinch | Sugar |
1 | Chilli, seeded and diced |
2 Tbsp | Chopped coriander |
To serve
8 | Taco shells (Main) |
4 cups | Iceberg lettuce, shredded |
½ cup | Ranch dressing |
Directions
- Cut the fish into small (25g) pieces. Combine the cornflour and taco seasoning in a plastic bag. Add the fish pieces. Move them around to coat evenly.
- Heat the oil in a non-stick frying pan. Add the fish and pan-fry for about 2-3 minutes each side depending on the thickness of the fish.
- Meanwhile, combine all the ingredients for the salsa.
- Heat the taco shells according to the packet instructions. Half fill with the lettuce, drizzle with the ranch dressing, then add the fish. Top with the salsa. Serve immediately.