Matilda's Cumin Fish Tacos with Beetroot, Carrot & Lemon Hummus

Cumin Fish Tacos with Beetroot, Carrot & Lemon Hummus

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Roast the carrot

Step 2

Heat the oven to 200°C fan / 220°C conventional.

Step 3

Peel the carrot and cut into chunks.

Step 4

Toss with a tiny bit of olive oil.

Step 5

Roast for 20–25 minutes, until soft and lightly caramelised.

Step 6

Let it cool for a few minutes.

Step 7

2. Make the hummus

Step 8

Add the chickpeas, cooked beetroot, roasted carrot, lemon juice, tahini, olive oil, cumin and salt to a blender or food processor.

Step 9

Blend until thick and creamy.

Step 10

Add the cold water 1 tablespoon at a time until it reaches the consistency you want.

Step 11

Taste and add more lemon or salt if needed.

Step 12

3. Cook the fish

Step 13

Pat the fish dry.

Step 14

Mix the cumin and salt, then coat the fish all over.

Step 15

Heat 1 tbsp olive oil in a frying pan over medium heat.

Step 16

Cook the fish for about 3–5 minutes per side, depending on thickness, until opaque and cooked through and it flakes easily. Fish should reach 63°C in the centre if you’re using a food thermometer.

Step 17

4. Toast the tortillas

Step 18

Heat a dry frying pan over medium-high heat.

Step 19

Toast each tortilla for about 20–30 seconds per side, just until warm with a few little toasted spots.

Step 20

Keep them covered with a clean tea towel while you finish the others.

Step 21

5. Assemble

Step 22

Slice the avocado thinly.

Step 23

Spread the beetroot-carrot-lemon hummus over each tortilla.

Step 24

Add the cumin fish and avocado.

Step 25

Finish with a squeeze of lemon.