Fish and Cheese Tacos

A tasty and easy to make midweek meal or snack of tasty tacos filled with firm fish fillets, lettuce, and vegetable salsa all topped with grated cheddar cheese.

  • ½ tablespoon butter, melted
  • ½ teaspoon chilli powder
  • salt and freshly ground pepper, to taste
  • 450 g white fish fillets (blue-eyed cod, hoki, or similar)
  • 1 onion, cut into rings
  • 1 red capsicum (bell pepper), quartered
  • 1 yellow capsicum (bell pepper), quartered
  • 1 jalapeño pepper, seeded and chopped
  • 1½ tablespoon lemon juice
  • ¼ cup fresh coriander, coarsely chopped
  • 12 small tortillas or taco shells
  • ½ head iceberg lettuce, shredded or chopped
  • 2 cups grated cheddar cheese
  • sour cream (optional)
  1. In a bowl, mix butter and chilli powder together. Season with pepper. Brush fish fillets with some of the spiced butter. Add onion and capsicums to butter and mix to coat.
  2. Preheat grill to medium-high heat or oven to 230°C (450°F)
  3. Transfer onion and capsicums to the grill or a baking sheet.
  4. Cook (lid closed if barbecuing) for 15 minutes, turning a few times for even cooking.
  5. Add fish and cook for 5 - 10 minutes more depending on the thickness of the fish fillets (The vegetables should be browned and tender). Remove from heat.
  6. Finely chop vegetables and mix with jalapeño pepper, lemon juice and coriander to make a vegetable salsa. Season with salt and pepper.
  7. Briefly heat the tortillas on the grill or in the oven.
  8. Fill tortillas with lettuce, fish, salsa and top with grated cheese.
  9. Serve with sour cream, if desired.



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