Healthy Soft Shell Fish Taco Recipe

Ingredients
- 1/4 head cabbage, finely shredded
- 2 tbs red wine vinegar
- 400 g firm white boneless fish fillet, cut into 1.5cm cubes
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 2 limes
- 1/2 cup low-fat natural or Greek yoghurt
- 1 tsp chipotle sauce
- 1 x 400g can black beans, drained and rinsed
- 1 x 125 g can no-added salt corn kernels, drained
- 1 tomato, diced
- 1/2 red onion, finely chopped
- 1/2 cup coriander stalks and leaves, chopped
- to taste pepper
- spray olive or canola oil spray
- 4 tortillas
Method
1. Combine cabbage and vinegar in a large bowl and set aside to soften.
2. Combine fish, cumin and paprika with 2 tablespoons lime juice in a medium-sized bowl and set aside.
3. Mix yoghurt and chipotle in a small bowl and set aside.
4. To make a salsa, mix beans, corn, tomato, onion and coriander with remaining lime juice (reserve 1 lime wedge per person) in a large bowl. Season with pepper.
5. Spray a non-stick pan with oil and place over medium heat. Add fish and cook for 3-4 minutes, stirring often until browned and just cooked through.
6. Warm tortillas according to packet instructions.
7. To assemble, top each tortilla with cabbage, salsa and fish, drizzle with chipotle yoghurt and serve with lime wedges.
Healthy tip!
Chilli, lemon and herbs add flavour - great alternatives to butter and salt!
Nutrition Information
per serving | per 100g | |
---|---|---|
Energy | 2190 kJ | 446 kJ |
Protein | 37.9 g | 7.7 g |
Fat, total | 13.5 g | 2.7 g |
— saturated | 3.4 g | 0.7 g |
Carbohydrate | 53.6 g | 10.9 g |
— sugars | 14.8 g | 3 g |
Sodium | 823 mg | 168 mg |
Fibre | 13.5 g | 2.8 g |
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Comments (1)
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I was sceptical but really loved this recipe. I used ling as i'm not a massive fish fan and it was light, fresh, crunchy and definitely filled a me up.
Di Carter
Posted on: 25 Jan 20