Avocado & lime cream
Jill Dupleix's creamy, no-cook dip is spiked with lime juice
Curried fish tacos with bean salad
Serves 2
Easy
Prep:
Cook:
Finger food at its best, this dish counts as 3 of your 5-a-day. Give it an extra kick with a hit of chilli, or swap fish for chicken
Skip to ingredients
Loading...
- 1 ripe avocadopeeled and chopped
- juice ½ lemon
- ½ can kidney beanrinsed and drained
- finger-length cucumberchunk, diced
- 85g cherry tomatohavled
- 2 skinless haddockfillets, about 140g/5oz each
- 1 tbsp plain flour
- 1 tbsp mild curry powder
- 2 tsp vegetable oil
- 4 tacosshells, soured cream and lime wedges to serve
Nutrition: per serving
- kcal396
- fat19g
- saturates2g
- carbs23g
- sugars5g
- fibre9g
- protein35g
- salt1glow
Method
step 1
Mix the avocado with the lemon juice in a bowl. Add the beans, cucumber and tomatoes, then mix well with some seasoning. Slice the fish into thick, finger-length strips and toss in a bowl with the flour and curry powder.
step 2
Heat the oil in a large non-stick pan, then fry the fish slices for 1 min on each side until cooked through. Serve in the tacos, with the bean salad, soured cream and lime wedges.
