Taco Fish Casserole
- Medium
This tasty recipe is packed full of exciting flavours. Perfect served with warm corn and wheat soft tortillas.
What to shop
No of portions
| Ingredients |
|---|
| 600 g white fish |
| 1 sweet potato |
| 1 red pepper |
| 1 tbsp olive oil |
| 1 can chopped tomatoes (400g) |
| 400 ml coconut milk |
| 1 sachet Santa Maria Taco Seasoning Mix |
| 400 g black beans |
| 4 tbsp chopped coriander |
| 3 spring onions |
| 8 Santa Maria Corn & Wheat Soft Tortillas |
How to prepare
For an alternative, try using a mixture of white fish & fresh mussels.
- Shallow fry the sweet potatoes and pepper in olive oil in a casserole dish for a few minutes until the potatoes have softened.
- Add Santa Maria Taco Seasoning Mix , chopped tomatoes and coconut milk. Simmer for 10 minutes.
- Dice the fish into bite-sized pieces. Reduce the heat, add the fish (and mussels if you are including them) and simmer for 6-7 minutes.
- Just before serving, add the black beans.
- Thinly slice the spring onions and chop the coriander, then add them a few minutes before serving.
- Top the casserole with a little more chopped coriander.
- Serve with heated Santa Maria Corn and Wheat Soft Tortillas.
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