Bacon & Ham Beef Cheese Chicken Egg Fruit Fish Kumara & potato Lamb Lasagne & pasta Mince Noodles & rice Pork Sausage Turkey
Dessert Quick & easy Meals vegetarian Healthy Salad Slow cooker Seafood Recipe for kids Baking Side dishes & veges Finger Food Gluten Free Meal ideas Stir Fry Dairy Free Vegan Wheat Free Freezer friendly
American Asian Chinese French Greek Indian Italian Japanese Korean Mediterranean Mexican Middle Eastern Spanish Thai
Christmas Easter Breakfast Ideas Lunch Ideas Dinner Ideas Potluck Back to School Summer entertaining Bbq & picnic ideas Cocktail Party
MY COOKBOOK MY MEAL PLANNER MY SHOPPING LIST TIPS & TRICKS 
Crispy Blackened Fish Tacos with Avocado and Tomato Salsa
Here’s a modern take on your favourite fish tacos. Simply rub the fish with smoked paprika, oregano and onion flakes before pan-frying Serve on tortillas with salsa and cabbage with a creamy tartare. Seriously good, seriously tasty!
Makes 4
Prep Time 20 minutes
Cook Time 4-6 minutes
Intermediate
Ingredients
400 g firm fish fillets*
1 tsp Gregg's Smoked Paprika
1 tsp Gregg's Rubbed Oregano
1 tsp Gregg's Onion Flakes
½ tsp garlic powder
½ tsp flaky sea salt
Avocado and Tomato Salsa: ½ small red onion, finely chopped
100 g cherry tomatoes, diced
1 ripe avocado, diced
2 Tbsp chopped fresh parsley leaves
2 Tbsp lime juice
4-6 regular tortillas
2 cups shredded red cabbage
HEINZ [SERIOUSLY] GOOD™ Creamy Tartare
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
Cut the fish fillets into thin strips. Mix Gregg's Smoked Paprika, Gregg's Rubbed Oregano, Gregg's Onion Flakes, garlic powder and flaky sea salt together. Sprinkle over both sides of the fish strips. Place on a tray and refrigerate while preparing the salsa. Step 2
To make the Avocado and Tomato Salsa : Mix together red onion, cherry tomatoes, avocado and parsley. Stir through the lime juice. Set aside. Step 3
Heat a little oil in a frying pan. Cook the fish strips in batches over a medium heat, turning once, until cooked. The cooking time will depend on the thickness of the fish. Step 4
Heat the tortillas according to packet directions. Step 5
Place shredded red cabbage across the centre of the tortilla. Top with the blackened fish. Squeeze over HEINZ [SERIOUSLY] GOOD™ Creamy Tartare. Finish with the Avocado and Tomato Salsa. Fold the tortilla to enclose the filling. Repeat with the remaining tortillas and serve with a wedge of lemon on the side. Tips
Swap It Out
Replace the shredded red cabbage with lettuce if wished.
What do I need?
Select All
1
400 g firm fish fillets*
2
1 tsp Gregg’s Smoked Paprika
3
1 tsp Gregg’s Rubbed Oregano
4
1 tsp Gregg’s Onion Flakes
5
½ tsp garlic powder
6
½ tsp flaky sea salt
7
½ small red onion, finely chopped
8
100 g cherry tomatoes, diced
9
1 ripe avocado, diced
10
2 Tbsp chopped fresh parsley leaves
11
2 Tbsp lime juice
12
4-6 regular tortillas
13
2 cups shredded red cabbage
14
HEINZ [SERIOUSLY] GOOD™ Creamy Tartare
Add To Shopping List
Watch How To Video
Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel
601196:601196
