Fish tacos

av Angelita - Lofoten Seaweed
Gluten-freeDairy-freeFish
25

Servings

6
Fish tacos

These fish tacos are spiced with Lofoten Seaweed’s Fish & Seafood spice blend – a fresh and zesty blend of dill, lemon, garlic and winged kelp. This is a mild, citrusy recipe, which can be spiced up with green chillis if you prefer something hotter. Corn tortillas make this recipe naturally gluten-free, but flour tortillas would also work.

Ingredients

  • 400 g white fish (cod, halibut etc)
  • 4 tsp lofoten seaweed fish & seafood spice blend
  • 6 x corn tortillas
  • 4 tbsp neutral oil
  • 1 x lime
  • 60 g radishes
  • 100 g rocket
  • 1 x avocado
  • 100 g pomegranate seeds
  • 25 g fresh coriander

Method

  1. Slice the fish into strips around 1cm thick. Season on each side with the Fish & Seafood spice blend, then leave to marinate for 10 minutes.
  2. Heat a grill pan over a high heat. Toast the tortillas for 30 seconds on each side until slightly blackened.
  3. Turn the heat down slightly, to medium-high. Add the oil. When hot, fry the fish for one minute on each side, then remove the pan from the heat and drizzle over the juice of half the lime.
  4. Assemble the tacos. Start with the fish, then add the salad and avocado. Thinly slice the radishes to garnish, then add coriander and pomegranate seeds. Serve with lime wedges.

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