Tacos with pollack and carrot-broccoli salad

Name: Tacos with pollack and carrot-broccoli salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 small jar (370 ml) of pickled mild peppers; 500 g Broccoli; 500 g Carrots; 2 red onions; 1⁄2 Federation flat leaf parsley; 1 potty Coriander; 1 Organic Lime; 2 TABLESPOONS White wine vinegar; 1 TABLESPOON liquid honey; 7-10 Tbsp salt, pepper; 7-10 Tbsp ground cumin; 5 TABLESPOONS Olive oil; 500 g Saithe fillet (in MSC quality); 1 pack of Taco Shells (12 pieces)

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 small jar (370 ml) of pickled mild peppers
500 g Broccoli
500 g Carrots
2 red onions
1⁄2 Federation flat leaf parsley
1 potty Coriander
1 Organic Lime
2 TABLESPOONS White wine vinegar
1 TABLESPOON liquid honey
7-10 Tbsp salt, pepper
7-10 Tbsp ground cumin
5 TABLESPOONS Olive oil
500 g Saithe fillet (in MSC quality)
1 pack of Taco Shells (12 pieces)

Directions

1
For the salad drain the pepperoni. Clean the broccoli, cut into florets, wash and chop finely. Peel, wash and coarsely grate broccoli stems and carrots. Cut pepperoni into fine rings.
2
Peel and finely dice the onions. Wash parsley and coriander, shake dry, pluck off leaves and chop coarsely.
3
For the dressing, wash the lime hot, dry and thinly grate the peel. Halve the lime and squeeze the juice. Mix vinegar, lime zest, juice and honey, salt and pepper. Fold in 3 tablespoons of oil.
4
Mix all prepared ingredients and dressing.
5
Rinse fish, dab dry and cut into 1-2 cm wide strips. Season with salt and cumin. Heat 2 tablespoons of oil in a frying pan one after the other. Fry the fish strips for 2-3 minutes in portions.
6
With two forks slightly to tear. Mix with the salad and fill into the tacos. Serve.