Pollock tacos with avocado salsa

Name: Pollock tacos with avocado salsa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 avocado, cut into 1cm dice; ½ red onion, finely diced; 28 g pack coriander, roughly chopped, plus extra leaves to serve; 2 limes, juice of 1, 1 sliced; 2 tbsp reduced fat soured cream; ¼ tsp ground cumin; 200 ml sunflower oil, for frying (about 200ml ); 100 g plain flour; ¼ tsp hot smoked paprika; ½ tsp bicarbonate of soda; 1 pinch salt; 200 ml soda water; 270 g packs Wild Alaska Pollock Loins, cut into 6-7cm fingers; 8 street tacos (such as Gran Luchito); 1 red chilli, sliced

Crispy battered fish pairs perfectly with aromatic, fresh salsa in these delicious soft tacos.

5 out of 5 stars(3) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook20 mins
Total time40 mins

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1 avocado, cut into 1cm dice
½ red onion, finely diced
½ x 28g pack coriander, roughly chopped, plus extra leaves to serve
2 limes, juice of 1, 1 sliced
2 tbsp reduced fat soured cream
¼ tsp ground cumin
200ml sunflower oil, for frying (about 200ml )
100g plain flour
¼ tsp hot smoked paprika
½ tsp bicarbonate of soda
1 pinch salt
200ml soda water
2 x 270g packs Wild Alaska Pollock Loins, cut into 6-7cm fingers
8 street tacos (such as Gran Luchito)
1 red chilli, sliced

Put the avocado, onion and coriander in a bowl. Squeeze over the juice of 1⁄2 lime, season and toss together; set aside. In a separate bowl, mix the soured cream, cumin, the remaining lime juice and 1 tsp water; season and set aside.
Heat the oil in a large, heavy-based sauté or frying pan over a medium-high heat. In a large bowl, combine the flour, paprika, bicarbonate of soda and salt, then whisk in the soda water. Put the fish in the batter. Lift half the fish out of the batter and carefully lay it in the pan. Fry for about 2-3 minutes on each side, then lift out and drain on kitchen paper. Repeat until all the fish is cooked.
Heat the tacos according to pack instructions. Top with the avocado salsa and fish, then drizzle with the cumin soured cream. Scatter over the red chilli and extra coriander leaves, then serve with slices of lime on the side.