Tacos

Name: Tacos
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

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

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.