Fish tacos are THE BEST but who can be bothered messing around with flour and egg and batter etc on a week night?! Not me. Well the (painfully obvious) answer is this:
Frozen battered fish has come a long way since fish fingers I promise! Just pop those in the oven and while they’re baking whip up this delicious, tangy pico de gallo:
Finely chop/dice 2 ripe tomatoes, 1 green capsicum (pepper), 1 avocado, 1 tablespoon of pickled sliced jalapeno chillies, 1/2 a red onion, 2 tablespoons of coriander leaves, a clove of garlic and combine all together with 1/2 teaspoon of ground cummin, the juice from one lime and a table spoon of olive oil. Your taste buds will dance!
Halve the fish fillets if they’re big, whack them into a small tortilla, add your pico de gallo (plus lettuce if you want), garnish with extra coriander. Apply to mouth. You won’t be disappointed!
P.S. This is where you find the best fish tacos ever…