Mexican salad with fish fillet
25 min.
When you are having a craving for unconventional flavours, we recommend trying this Mexican salad with fish nuggets. ESVA fish fillet portions, canned beans, corn, avocado, coriander and lime juice will create a special mix of Mexican flavours.
Ingredients
Esva Fillet portions of choice
½ Avocado
1 tomato
½ cucumber
1 small onion
½ can of red beans
1 small can of corns
1 lime juice
1 Tbsp. olive oil
Fresh coriander
Preparation
1
Preheat the oven to 200 degrees. Place fish fillets on tin plate and splash some oil. Bake for 20 minutes, until golden brown.
2
Cut cucumber, tomato, bell-pepper, avocado and red onion into cubes.
3
Wash corn and red beans under cold running water.
4
Mix all the ingredients, add chopped coriander, lime juice and olive oil. Mix well.
5
Serve together with delicious ESVA portions.
