Some like it hot

Turn up the heat in your kitchen for a range of running benefits.

by Ruth Emmett

fish tacos
 3 of 5 

Fish tacos with smoky salsa

Paprika = fat burning

  • 3 tbsp olive oil
  • 4x120g red mullet or sea bass fillets, skin on
  • 120g mozzarella, chopped
  • 8 chopped cherry tomatoes
  • 4 spring onions, sliced
  • 1 cos lettuce, finely chopped
  • 4 corn tortillas
  • 2 tomatoes
  • 2 garlic cloves, skins on
  • 1 red onion, halved, skin on
  • 1⁄2 tsp smoked paprika
  • Juice of 1⁄2 lime
  • 2 tbsp olive oil
  • 1⁄2 tbsp honey
  • Sea salt and black pepper

1 To make the salsa, char the tomatoes, garlic and onion on all sides in a smoking hot frying pan for about five minutes, until charred and tender. Remove from the heat. Once cooled, peel the onion and garlic. Season and blend until smooth in a food processor. Pour back into the frying pan over a medium heat; simmer gently, stirring occasionally, for 15 minutes.

2 Heat two tablespoons of oil in a large frying pan over a medium heat; add the fish, skin side down. Cook for two minutes, then flip over, turn off the heat and leave for another two minutes to finish cooking.

3 Flake the fish into the salsa, mozzarella, cherry tomatoes, spring onions and lettuce; divide between the four tortillas. Roll into cones.

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