Southwest Shrimp-Tacos Recipe

Name: Southwest Shrimp-Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1kg 1kg Green Pepper; - La Chinata Sweet Smoked Paprika; - Longley Farm Freshly Soured Cream; 255G Russell'S 2 Msc Lightly Dusted Haddock Fillets; 160G Tanpopo Salmon & Avocado Roll With Edamame Salad; NaN Filippo Berio Classico Pure Olive Oil; 100G Trs Chilli Powder 100G; 100 G Trs Ground Cumin Jeera Powder; 10Cm Guanajuato White Corn Tortillas, 10Cm; 3 Pack Fresh Lime Pack Of 3; 100 G East End Garlic Powder; 1 Piece Red Bell Pepper, 1pcs | Gopuff; 750 G Top-Op Table Salt Drums; - Edmal Red Cabbage; 50G Pepper Black Ground BWFO

American cuisine · 480 calories

About this recipe

These Southwest-inspired fish tacos deliver bold flavors and a satisfying punch of spice, perfect for a quick and flavorful lunch. The flaky, spiced white fish is complemented by a crisp, refreshing slaw and a creamy avocado lime sauce. Designed for busy professionals, this recipe brings the vibrant essence of street food to your table in no time. Every bite is a delightful balance of spice, tang, and crunch, making it a true crowd-pleaser.

Ingredients

1kg 1kg Green Pepper
- La Chinata Sweet Smoked Paprika
- Longley Farm Freshly Soured Cream
255G Russell'S 2 Msc Lightly Dusted Haddock Fillets
160G Tanpopo Salmon & Avocado Roll With Edamame Salad
NaN Filippo Berio Classico Pure Olive Oil
100G Trs Chilli Powder 100G
100 G Trs Ground Cumin Jeera Powder
10Cm Guanajuato White Corn Tortillas, 10Cm
3 Pack Fresh Lime Pack Of 3
100 G East End Garlic Powder
1 Piece Red Bell Pepper, 1pcs | Gopuff
750 G Top-Op Table Salt Drums
- Edmal Red Cabbage
50G Pepper Black Ground BWFO

Instructions

1. Preheat the oven to 200°C (180°C fan) or gas mark 6. Line a baking tray with parchment paper.
2. In a small bowl, mix the smoked paprika, cumin, chili powder, salt, and black pepper. Rub this spice mixture evenly onto both sides of the white fish fillets.
3. Place the seasoned fish on the prepared baking tray. Drizzle with olive oil and bake for 12-15 minutes until the fish is cooked through and flakes easily with a fork.
4. While the fish is baking, prepare the slaw by combining the shredded red cabbage and sliced bell peppers in a bowl. Squeeze half the lime juice over the mix and toss to coat.
5. To make the avocado lime sauce, mash the avocado in a bowl and mix in the sour cream, garlic powder, and the remaining lime juice until smooth. Adjust seasoning with a pinch of salt if needed.
6. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side or until pliable.
7. Assemble the tacos by placing a portion of the baked fish in each tortilla, topping it with the slaw and a generous dollop of avocado lime sauce.
8. Serve immediately and enjoy your Southwest-inspired fish tacos!