Soft-shelled fish tacos

all details

Swap taco shells for crisp iceberg lettuce for these fragrant fish tacos.

Fish taco.
Photo: Paul Cutter.

Ingredients

  • 1 mango, diced
  • 2 limes
  • bunch coriander, chopped
  • 1/2 red onion, finely diced
  • 720g firm fish fillets
  • 1 small iceberg lettuce
  • 80g baby spinach
  • 1 punnet cherry tomatoes, halved
  • 1 avocado, sliced
  • 1 chilli (optional)

Method

Combine mango and juice of a lime with a tablespoon of coriander and the onion. Add chopped chilli if desired. Cook fish for three minutes a side until cooked through. Squeeze a little lime juice over the fish, sprinkle with coriander and remove from the heat. Combine mango and juice of a lime with a tablespoon of coriander and the onion. Add chopped chilli if desired.

Plunge iceberg lettuce into cold water - this helps separate the lettuce as you remove each leaf. Stuff leaves with spinach, tomato, avocado, fish and mango salsa.

Nutrition per serve: Protein, 32 grams; total fat, 7 grams (Saturated, 1.4 grams); carbs, 7.5 grams; kilojoules, 956. Gluten-free, low GI, protein rich.

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  • Main Ingredients - Mango, Fish
  • Course - Dinner
  • Occasion - Family meals, Midweek dinner

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