![](admin/recipeuploads/1704368071.jpeg)
Ingredients
- 10 (1kg) perch fillets
- 2 tsp finely grated lime rind
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp cracked black pepper
- 250g grape tomatoes, halved
- 1 small white onion, finely chopped
- 2 tbsp fresh basil leaves
- 10 jumbo taco shells
- 100g shredded green cabbage
- Lime wedges, to serve
Description
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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.
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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.
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Step 3
Heat shells following packet directions. Divide cabbage between shells. Top with fish and tomato mixture. Serve with lime wedges.