Ingredients
- 2 tbsp chopped fresh coriander
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 230g haddock fillets, cut into large chunks
- 2 tbsp plain flour
- 1 pack of puff pastry
- 2 tbsp tomato salsa
- 1/2 tsp sea salt & ground black pepper
- 1 egg, 1 lime.
- Instructions
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Grate the zest and squeeze the juice from the lime. Beat the egg and water in a small bowl with a fork.
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Stir the lime juice, lime zest, coriander, garlic and oil in a medium bowl. Add the fish and toss to coat. Season the fish as desired.
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Sprinkle the flour on the work surface. Unfold pastry sheet 1 on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 4 quarters. Repeat on pastry sheet 2 (for lids)
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Divide the fish mixture among the bottom halves of the pastry squares. Brush the side edges of the pastry squares with the egg mixture. Lay sheet 2 on top of each over the filling and press the sides to seal. Place the 4 pastries onto a baking sheet.
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Bake for 20 minutes at 180c or until the pastries are golden brown and the fish mixture is cooked through.
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Let the pastries cool on the baking sheets on wire rack for 5 minutes.
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Top these tacos with your favourite fish taco toppings- sour cream, salsa, guacamole, shredded cabbage and chopped red onion.
