450g/1lb pollack – skin removed and cubed
1 dessertspoon sunflower oil
1 small onion – finely sliced
2 green pepper – de-seeded and cut into cubes
1 garlic clove finely chopped
1 red chilli de-seeded and finely chopped
1 tablespoon tomato puree
4 tomatoes – de-seeded and cubed
425g can red kidney beans

TO SERVE

½ lettuce – shredded
taco shells

METHOD

Heat the oil and fry the onion, peppers and garlic until everything is softened.

Add chilli, tomato puree, tomatoes and kidney beans and heat through.

Add pollack and cook for 5-6 minutes until the fish is cooked.

To serve – put the fish mixture into the taco shells and top with some shredded lettuce.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS