How annoying is it when you're trying to stay in shape during the rugby season, or at least relatively healthy and all there is for lunch options is a Tesco Meal deal (pathetic), a Greggs (less pathetic but packed with sh*t) or a Pret, which although is fresh and pretty healthy, is also bank-breakable.
My solution to you would be; go old school, and start bringing a packed lunch. I know it seems like a lot of effort but trust me, it will save you money and you'll also be eating a lot healthier. I guess to start with you're going to want minimum effort but maximum rewards; well how about these awesome fish tacos?
High in protein, low in fat and super easy to make! Make the filling the night before, and build your tacos at your desk - easy! Enjoy a brilliant Al Desko lunch for once!
Check out the 'How to' Video Below!
- 260g Salmon Fillets, skinned and cut into 2cm cubes (roughly)
- 150g King Prawns
- 1½ tsp Ground Cumin
- 2 tsp Smoked Paprika
- ½ tsp Chilli Flakes
- 2 Garlic Cloves, crushed
- 4 tbsp Lime Juice
- 1½ tbsp Olive Oil
- 2 Tins of Chopped Tomatoes
- 100g Pomegranate Seeds
- 2 tbsp Freshly Chopped Coriander
- 2 Avocados
- 4 Mini Tortillas
- 2 Limes, cut into wedges,
- Place the salmon and prawns in a bowl with the spices, chilli flakes, half the garlic, 1 tbsp lime juice and 1 tbsp olive oil. Mix until the salmon and prawns are well coated, then cover and leave to marinade at room temperature for 20 minutes.
- Mix the remaining garlic and oil with the tomatoes, pomegranate seeds and coriander in a small bowl. Then stir in 1 tbsp of lime juice and season to taste. Salsa Complete.
- Roughly chop the avocado flesh into a bowl and add the remaining lime juice and plenty of freshly ground black pepper. Then roughly mash with a fork.
- Heat a non-stick pan, add the salmon and prawns and cook for 3-4 minutes, turning occasionally, until the fish just flakes and the prawns are piping hot and lightly charred.
- Serve the warm tortillas alongside the smashed avocado, salmon, prawns and salsa, and let everyone build their own. Garnish with the lime wedges and remaining coriander.