Swap taco shells for crisp iceberg lettuce for these fragrant fish tacos.
1 mango, diced
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)
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.