Simple Fish Tacos

I haven’t posted in a while as to be honest I’ve just not been doing much home cooking (naughty me), but I’m back with this healthy recipe for fish tacos.

I fancied something quick, simple and relatively light post my VERY unhealthy Christmas and NY period, and these ticked all the boxes. The salsa is so refreshing and the light, white fish is super tasty.

Without further ado, here is how to make them!

 

Ingredients:

Makes about 6-8 tacos.

For the fish:

• 4 fillets lemon sole (or your preferred white fish)
• Juice of 1 lime
• 1-2 red chillies, chopped
• 50ml olive oil

For the salsa:

• 3-4 ripe tomatoes, chopped
• 1 red onion, chopped
• Juice of 1 lime
• 20g coriander, chopped

For the guacamole:

• 1 ripe avocado
• Juice of 1/2 lime
• 1 red chilli, finely chopped
• 1/2 red onion, finely chopped
• 10g coriander, chopped
• Salt and pepper

To serve:

• Rocket leaves
• Soft taco cups

 

Method

Start by slicing the fish into bitesize chunks and marinate in the fish ingredients for at least 30 mins.

Combine the salsa ingredients in a bowl.

Combine the guacamole ingredients in another bowl and mash with a fork.

To cook the fish, heat some of the marinating juice/oil into a frying pan. Add the fish and cook on each side for 2-3 mins. It shouldn’t take longer than that if your fish is in small pieces and thin.

Toast the tacos under a hot grill for 3-4 mins.

Fill up the tacos in the following order: rocket leaves, salsa, fish, guacamole.

Serve and enjoy!

Lentil and Tofu Curry

So I’m now a good two months into pesceterianism (if that’s a word) and am going strong. I’m actually really enjoying it, and feel great. I haven’t been dieting or watching what I eat but I feel like I’m in one of my slim stages (I haven’t weighed myself but I’m just going to keep telling myself that). It’s also been fun looking at vegetarian recipes, which has opened up a whole new world for me! I’ve had so many meatless meal ideas but haven’t had much time to cook what with travelling and eating out quite a lot (naughty). Finally, last night I got a much appreciated night in and decided to try out making curried lentils. To make it a little different I thought I’d put tofu in it as well, which adds nice chunky bits and makes it less of a mush (not that I don’t enjoy eating mushy food! Babies must love life.). As my boyfriend wouldn’t consider lentils and tofu to be the main ingredients in a viable dinner option it was also lucky he was out for the evening (although I encouraged/forced him to take some for lunch today and he enjoyed it).

I can honestly say this is one of the best things I’ve ever eaten and definitely ever cooked! The lentils, passata and coconut milk sort of blend together to make a deliciously thick curry sauce, and the tofu provides the satisfying bits to bite into. The spices are perfect, no salt is added during cooking and you don’t need to add any afterwards either (and I am a bit of a salt fiend). You can adjust it to your own spice preference depending on how much cayenne pepper you add so that’s up to you, but I used about 1/2 a teaspoon and it just had a nice little kick.

Oh, and its healthy, which is always a bonus!

Ingredients:

• 200g lentils
• 200g tofu, cubed
• 1/2 large white onion, chopped
• 2 tbsp butter
• 2 tbsp red curry paste
• 3 tsp medium curry powder
• 1/2 tsp turmeric
• 1/2 tsp sugar
• 4 garlic cloves, minced
• 1 tsp chopped fresh ginger
• 400g passata
• 1/2 tin coconut milk (I used reduced fat)
• As much cayenne pepper as you like
• Rice for serving, or if you like, any type of bread you want

Method:

1. Cook the lentils according to the instructions, but make sure they’re not too mushy as they will cook more later.
2. Melt the butter in a large pan over a medium-high heat. Add the onion and sauce for a few minutes until soft and golden.
3. Next, add the curry paste, curry powder, turmeric, cayenne, sugar, garlic and ginger and stir in for a couple of minutes.
4. Then add the passata and cook until heated through.
5. Finally, add the lentils, tofu and coconut milk and stir to combine. Simmer for 15-20 mins. The lentils will turn mushy eventually and become part of the sauce, but this is a good thing! If you prefer firmer lentils, cook them for less time initially.
6. Serve over cooked rice, or dip in some naan bread, and enjoy!