You just can’t go wrong with fresh, flavourful, and healthy fish tacos. These fish tacos are loaded with all the best toppings and can be ready in less than 20 minutes, winning!
Tacos or fish tacos, in particular, are super versatile. You can sub out my fillings and use up all of your leftover salad ingredients, or freeze half the cooked fish and create an even easier meal option for another day.
If you're cooking for multiple people with multiple dietary requirements, tacos are also great. Put out a bunch of different proteins, condiments and salad ingredients/vegetables on the table and bam everyone is catered for by building their own tacos.
This dish is a winner in flavour and freshness, and I love that it’s a healthy dinner you can throw together in less than 20 minutes.
600g snapper/cod/white fish fillets, cut into ~8cm strips
2 tbsp flour
Pinch salt & pepper
2 tsp extra virgin olive oil
8 small wholegrain tortillas
2 cups red cabbage, thinly sliced*
1 cup grated carrot*
1 cup lettuce, thinly sliced*
1/2 cup coriander, leaves picked
1 avocado, sliced
8 tbsp Greek yoghurt
* you could swap these for a pre-cut salad mix from the supermarket if you're short on time
In a bowl combine the flour, salt and pepper. Add the fish to the bowl and coat with the flour mix.
Add the olive oil to a large frying pan over medium to high heat. Fry the fish for ~4 minutes each side, or until crispy and lightly browned on the outside.
Divide the cabbage, carrot, lettuce, avocado and coriander between the 8 tortillas and top with 1 tbsp of greek yoghurt.
Serve with 1/4 of a lime
Cal: 574 Protein: 44.1g Carbs: 50.2g Fat: 19.0g