← All recipes

🍽️ Fish Tacos with Fresh Tomato-Avocado Salsa

440 kcal · 30 min · 4 servings

Ingredients

• 4 Tomatoes
• 1 pinch sugar
• 1 tsp lemon juice
• salt
• 1 drop Tabasco
• 1 avocado
• 100 g leaf lettuce (e.g. iceberg)
• 4 fish fillets à approx. 150 g (e.g. cod or haddock)
• pepper
• 2 tbsp vegetable oil
• 4 tortilla wraps

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut out the hard stem area at the top.
3. 3. Pour boiling water over the tomatoes briefly.
4. 4. Rinse them immediately with cold water to loosen the skin.
5. 5. Peel the skin off the tomatoes.
6. 6. Cut the tomatoes into quarters.
7. 7. Remove the seeds and the white inner flesh.
8. 8. Dice the remaining tomato flesh into small pieces.
9. 9. Mix the diced tomatoes with sugar, lemon juice, salt, and Tabasco sauce.
10. 10. Peel the avocado.
11. 11. Cut the avocado in half lengthwise.
12. 12. Remove the large pit.
13. 13. Dice the avocado flesh.
14. 14. Wash the salad greens thoroughly.
15. 15. Remove wilted greens or tough stems (clean).
16. 16. Dry the salad in a salad spinner or with a cloth.
17. 17. Cut the dry salad into thin strips.
18. 18. Rinse the fish under running water.
19. 19. Pat the fish dry with kitchen paper.
20. 20. Season the fish with salt and pepper.
21. 21. Heat oil in a non-stick pan.
22. 22. Fry the fish over medium to high heat.
23. 23. Fry the fish for about 5 to 6 minutes per side.
24. 24. Fry until golden brown and cooked through.
25. 25. Heat a separate pan.
26. 26. Place the tortilla wraps in the hot pan.
27. 27. Warm the wraps briefly on both sides.
28. 28. Remove the wraps from the pan.
29. 29. Place the fried fish on one half of a wrap.
30. 30. Add the tomato-avocado mixture on top.
31. 31. Distribute the salad strips over it.
32. 32. Fold the empty half of the wrap over the filling.
33. 33. Serve the tacos on plates or a platter.

Nutrition per serving

• kcal: 440
• Protein: 35 g · Fett/Fat: 19 g · Carbs: 31 g