Fish mince tacos with salsa
Fish
30 Min
pretty easy
4 People
Rating starstarstarstar_halfstar_border
A Mexican spiced fish mince cooked with black beans, wrapped in a corn tortilla and topped with fresh salsa.

No Fish option - replacement is chicken mince.
1. Deseed and dice cucumber and avocado. Dice tomatoes and slice chives. Toss together with 1/2 tbsp vinegar. Season to taste with salt and pepper. Set aside in fridge until serving.

2. Toss coleslaw with 2 tbsp olive oil and 1 tbsp vinegar. Season to taste with salt and pepper. Set aside in fridge until serving.

3. Cut fish into chunks, peel and chop garlic. Process together into a mince consistency using a small food processor (alternatively finely chop). Set aside with drained black beans.

4. Warm the tortillas in a dry frypan over medium-high heat according to packet instructions. Keep warm until serving, reserve pan.

5. Add 2 tbsp oil to frypan. Add fish mince, black beans, 3 tsp cumin and 2 tsp paprika. Cook for 2-3 minutes, then stir through 1/4 cup water. Cook for a further 3 minutes, or until cooked through. Season to taste with salt and pepper.

6. Assemble tacos at the table with fish and salsa. Serve with a side of coleslaw.

Notes:
Add 2 tbsp of natural yoghurt to the coleslaw if you prefer a creamier dressing.

Keep tortillas warm by wrapping in a clean tea towel.

No Fish option - replacement is chicken mince.

Increase cooking time to 10 minutes, or until cooked through.
Lebanese cucumber 1
avocado 1
Roma tomatoes 2
chives 1/3 bunch
coleslaw 1 bag (400g)
white fish fillets 2 packets
garlic 1 clove
black beans 400g
Tortillas 1 packet (8)

From your pantry:
oil (for cooking + olive), salt, pepper, red wine vinegar, smoked paprika, ground cumin