{"id":15559,"date":"2016-05-04T10:00:00","date_gmt":"2016-05-04T09:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=15559"},"modified":"2021-11-17T19:11:03","modified_gmt":"2021-11-17T19:11:03","slug":"fish-tacos-in-crunchy-shells","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/fish-tacos-in-crunchy-shells\/","title":{"rendered":"Fish Tacos in Crunchy Shells"},"content":{"rendered":"<p>From Whole Foods Market<\/p>\n<p>&nbsp;<\/p>\n<p>Serves 4<\/p>\n<p>All the flavour and crunch everyone loves about traditional tacos, with a fish twist.<\/p>\n<p>&nbsp;<\/p>\n<h4>Ingredients<\/h4>\n<p>2 (6-ounce) packages frozen Responsibly Farmed tilapia fillets, thawed<br \/>\n3\/4 teaspoon ground cumin<br \/>\n1\/4 teaspoon sea salt<img decoding=\"async\" class=\"alignright\" src=\"https:\/\/www.mostlyfood.co.uk\/Recipes\/fish_tacos_crunchy_shells.jpg\" \/><br \/>\n1\/8 teaspoon cayenne pepper (optional)<br \/>\n1 tablespoon fresh lime juice<br \/>\n8 blue or yellow corn taco shells<br \/>\n2 cups shredded lettuce<br \/>\n1 large tomato, chopped<br \/>\n2 green onions, thinly sliced<br \/>\n1\/2 cup (2 ounces) shredded Monterey Jack cheese<\/p>\n<p>&nbsp;<\/p>\n<h4>Method<\/h4>\n<p>Preheat oven to 425\u00b0F. Arrange fish in a single layer on a baking sheet lined with parchment paper. In a small bowl, mix cumin, salt and cayenne, if using. Sprinkle evenly over both sides of fish. Bake until golden brown and flesh begins to flake, 9 to 11 minutes. Transfer fish to a medium bowl, toss with lime juice and break into small pieces. Fill warmed taco shells with fish, lettuce, tomato and green onions and top with shredded cheese.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Whole Foods Market &nbsp; Serves 4 All the flavour and crunch everyone loves about traditional tacos, with a fish twist. &nbsp; Ingredients 2 (6-ounce) packages frozen Responsibly Farmed tilapia [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":23436,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[56,55,2461,211],"class_list":["post-15559","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-fish","tag-mexican","tag-recipes","tag-seafood"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15559","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=15559"}],"version-history":[{"count":1,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15559\/revisions"}],"predecessor-version":[{"id":15560,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15559\/revisions\/15560"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23436"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=15559"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=15559"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=15559"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}