Fish tacos with tomato salsa

Ingredients

1. 10 (1kg) perch fillets
2. 2 tsp finely grated lime rind
3. 2 tbsp lime juice
4. 1 tbsp olive oil
5. 1/2 tsp cracked black pepper
6. 250g grape tomatoes, halved
7. 1 small white onion, finely chopped
8. 2 tbsp fresh basil leaves
9. 10 jumbo taco shells
10. 100g shredded green cabbage
11. Lime wedges, to serve

Description

• Step 1

  Preheat oven to 180°C/160°C fan-forced. Cut each fish fillet into 3. Combine fish, lime rind, lime juice, oil and pepper in a large glass or ceramic dish. Turn fish to coat. Set aside for 5 minutes to let flavours develop. Combine tomato, onion and basil in a small bowl. Season with salt and pepper.

• Step 2

  Heat a large non-stick frying pan over medium-high heat. Cook fish, in batches, for 2 to 3 minutes each side or until just cooked through. Transfer to a plate. Cover to keep warm.

• Step 3

  Heat shells following packet directions. Divide cabbage between shells. Top with fish and tomato mixture. Serve with lime wedges.