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Soft Fish Tacos
85 people liked
It’s tacos any day when they’re this good. Bright, tasty and full of the good stuff, these guys will entice the fish fence-sitters!
4
Serves
0.75
Serves of Fruit
(Per Serve)
1.5
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 3 garlic cloves, crushed
- 1 teaspoon finely grated ginger
- ½ teaspoon ground paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- Cracked black pepper, to season
- 2 limes, juiced
- 500g firm, skinless, boneless white fish fillets
- 250g red cabbage (approx. 2 cups), finely shredded
- 200g plain Greek yoghurt
- 4 tablespoons fresh coriander leaves, finely chopped (approx. 1 bunch)
- 2 medium tomatoes, diced
- 1 medium mango, diced
- ½ small red onion, finely diced
- 1 long red chilli, deseeded and finely diced
- 2 teaspoons extra virgin olive oil
- 8 small tortillas
- 2 limes, in wedges, to serve
METHOD:
- Place the crushed garlic, finely grated ginger, ground paprika, ground cumin, ground coriander, cracked black pepper and the juice of 1 lime in a bowl and mix to combine. Add the fish to the bowl and coat well. Cover and refrigerate to marinate until ready to cook.
- To make the yoghurt dressing, combine the plain Greek yoghurt, the juice of ½ a lime and 1 tablespoon of the chopped fresh coriander leaves in a small bowl. Cover and refrigerate until serving.
- To make the salsa, combine the diced tomatoes, mango, red onion and chill in a bowl along with the remaining juice of ½ lime and 1 tablespoon of chopped fresh coriander leaves. Mix well to combine. Cover and refrigerate until serving.
- To cook the fish, heat the extra virgin olive oil in a large non-stick frypan over a medium heat. Cook the fish fillets for 3 – 5 minutes on each side, or until cooked through. Remove the fish from the pan and allow to rest. Fake the fish with a fork.
- Warm the tortillas according to packet instructions, or warm in a frypan or grill pan over a high heat for 1 minute on each side.
- To assemble the tacos, spread a spoonful of the yoghurt dressing onto the middle of each tortilla. Top each tortilla with the shredded red cabbage, flaked fish, salsa and the remaining 2 tablespoons of chopped fresh coriander leaves. Serve with lime wedges.
RECIPE NOTES:
- Mix up the vegetables used in this recipe to include what you have available and what’s in season – corn, capsicum, avocado and canned beans would also work well in the salsa.
- Mix up the protein used in this recipe – salmon fillets, prawns and chicken breast would also work well.
- If possible, choose cabbage grown locally in the Darling Downs and tomatoes grown locally in the Granite Belt region.
NUTRITION: Per Serving
2030kJ
KJ
35.9g
Protein
15g
Fat
4.5g
Saturated Fat
45.3g
Carbs
16.6g
Sugars
383mg
Sodium
8g
Fibre
NUTRITION: Per 100 grams
405kJ
KJ
7.2g
Protein
3g
Fat
0.9g
Saturated Fat
9g
Carbs
3.3g
Sugars
76mg
Sodium
1.6g
Fibre
