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-f…
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.
