Crumbed Fish Lettuce Tacos

Crumbed Fish Lettuce Tacos

Enjoy this Mexican-inspired fresh idea for your next family taco night. So delicious!


  • 1 avocado
  • 2 medium tomatoes
  • 1/2 bunch coriander
  • 1/2 red onion
  • 1 handful large iceberg lettuce
  • 1 lime
  • 1 tsp sriracha, to taste
  • 425g frozen crumbed fish fillets
  • 1 1/2 cup frozen corn kernels
  • 1 cup green salad, to serve
View Method Crumbed Fish Lettuce Tacos


  1. Preheat oven to 180°C. Bake fish for 20 minutes or until cooked through.
  2. Place avocado in a bowl, squeeze in lime to taste and set aside. Cook corn kernels in a non-stick frying pan until brown and set aside. Combine onion, tomato and coriander in a bowl. Season with pepper.
  3. To assemble tacos, slice and place fish fillets, avocado and a scoop of tomato salsa into each lettuce cup. Squeeze with extra lime juice and serve with additional side salad. Season with Sriracha if desired.
View Ingredients Crumbed Fish Lettuce Tacos
View Method Crumbed Fish Lettuce Tacos
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