Fish Tacos, 2 Ways

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Fish Tacos, 2 Ways
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 18 min.
Ready in

Ingredients

for
4
Ingredients
200 grams
3 tablespoons
freshly ground Pepper
½
50 grams
8
250 grams
150 grams

Preparation steps

1.

Rinse perch, pat dry with paper towels and cut into flat, wide slices. Heat olive oil in a pan and cook perch on each side for about 1 minute. Remove from pan, season with salt and pepper and let cool.

2.

Peel mango, cut flesh from the core and julienne. Rinse spinach and spin dry.

3.

Place tortillas on the work surface, spread with sour cream and top with spinach. Add perch and mango to 4 of the tortillas. Add smoked salmon to remaining tortillas. Tightly roll up tortillas, cut in half crosswise and serve.