Fish Tacos
Pack in the flavour and lots of veg in this easy fish tacos recipe. It’s an easy way to get your family eating more fish, and one portion counts as three of their 5-a-day.
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Nut-Free, Egg-Free, Low Sugar
20 mins
30 mins
Easy
4
Sugars
7g
Kcal
665
Fibre
11g
Fat
36g
Protein
33g
Saturates
10g
Salt
1.6g
Carbs
48g
Info
Cooking time:
Prep time:
20 mins
Nut-Free, Egg-Free, Low Sugar
Difficulty:
Serves:
30 mins
Easy
4
Info
20 mins
Prep time:
Cooking time:
30 mins
Difficulty:
Easy
Serves:
4
Nut-Free, Egg-Free, Low Sugar
Sugars
7g
Fibre
11g
Protein
33g
Salt
1.6g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Nut-Free, Egg-Free, Low Sugar
20 mins
30 mins
Easy
4
Sugars
7g
Fibre
11g
Protein
33g
Salt
1.6g
Info
Prep time:
20 mins
Cooking time:
30 mins
Difficulty:
Easy
Serves:
4
Nut-Free, Egg-Free, Low Sugar
Kcal
7g
Fat
36g
Saturates
10g
Carbs
10g
Ingredients:
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp smoked paprika
• 2 limes
• 500g white fish fillets (such as cod, haddock, pollack or tilapia), skin and bones removed
• ¼ red cabbage
• 2 large tomatoes
• 2 large avocados
• 2 tbsp vegetable oil
• 8 small corn or wheat tortilla wraps
• Small bunch coriander, chopped
• 1 green chilli, finely sliced (optional)
• 100g soured cream
• Chilli sauce, to serve
Instructions:
1. Combine the cumin, coriander, paprika, and a generous pinch of salt in a large bowl. Add the juice from 1 lime and mix well. Toss the fish fillets in the spiced lime paste and set aside while you prepare the salad.
2. Finely slice the cabbage and squeeze over the juice from half a lime. Season with a little salt, scrunch the salt and lime into the cabbage, and set aside. Chop the tomatoes into small pieces. Stone the avocados, scoop out the soft inside, and slice or mash with a little lime and salt.
3. Heat the grill to high. Line a baking tray with foil and brush with a little oil. Place the fish fillets on the tray, pour over any remaining paste, and brush with a little more oil. Cook the fish close to the grill for 8–10 minutes until cooked and starting to scorch in places.
4. Warm the tortillas in a dry frying pan, microwave, or oven.
5. To serve, spread a little soured cream over each warm tortilla, top with cabbage, tomatoes, and avocado. Flake the fish and add a few chunks to each tortilla, then top with coriander, chilli, and chilli sauce.