Tacos

Name: Tacos
Cuisine: Mexican
Ingredients: 2 tsp Spreadable (Melted); 2 pearl onions (Cut Into Rings); 1 Yellow and red pepper (Quartered); 2 tbsp lemon juice; 1 pinch jalapeño chillies (Seeded and Chopped); 2 cups Small iceberg lettuce (Chopped); 400 g Arla® LactoFREE Cheddar; 250 ml yogurt, plain; 450 g white fish Fillet; 60 g ground coriander; 12 tortillas

Feed four to six people with fish tacos. This take on the Mexican fast-food staple uses Arla Lactofree cheese, making it suitable for any dairy-free eaters.

Ingredients

2 tsp Spreadable (Melted)
2 Pearl onions (Cut Into Rings)
1 Yellow and red pepper (Quartered)
2 tbsp Lemon juice
1 pinch Jalapeño chillies (Seeded and Chopped)
2 cups Small iceberg lettuce (Chopped)
400 g Arla® LactoFREE Cheddar
250 ml Yogurt, plain
450 g White fish Fillet
60 g Ground coriander
12 Tortillas

Instructions

Step 1

In a bowl, mix Lactofree spreadable and chilli powder together and season before brushing onto the fish. Preheat grill to medium-high heat or oven to 230°C.

Step 2

Set out diced onion and peppers on a baking sheet before getting under the grill. Cook, lid closed if grilling, for 15 min, turning a few times. Add fish and cook for 5–10 more min depending on thickness of fillets.