Soft-shelled fish tacos

Fish taco.
Fish taco. Photo: Paul Cutter.
Difficulty
Easy

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

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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