James’ juicy pollack tacos

Name: James’ juicy pollack tacos
Cook time: 10
Yield: 2
Ingredients: • 2 Pollock fillets • 1 Roasted red pepper, sliced • 1 tbsp of Jalapenos • 1 clove Garlic, finely sliced • 1 tbsp Coriander, chopped • 2 Limes • 1 tbsp Olive oil • 1 tsp Smoked sea salt • 1 tsp Paprika • 1 tbsp Sour cream • Handful of Samphire • 100g Quinoa or rice

2 people

Ingredients:

• 2 Pollock fillets

• 1 Roasted red pepper, sliced

• 1 tbsp of Jalapenos

• 1 clove Garlic, finely sliced

• 1 tbsp Coriander, chopped

• 2 Limes

• 1 tbsp Olive oil

• 1 tsp Smoked sea salt

• 1 tsp Paprika

• 1 tbsp Sour cream

• Handful of Samphire

• 100g Quinoa or rice

Method:

1. Season your pollock with paprika, smoked sea salt and lime juice. Heat some oil in a pan and fry for 5-6 minutes with garlic, red pepper, and coriander.

2. Serve in a small taco with some quinoa, raw samphire and drizzle of sour cream. Garnish with coriander and extra chilli sauce to taste.