FISH TACOS
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These fish tacos are full of vibrant, colourful veggies with fresh fish, wholegrain tortillas and a yoghurt based sauce. A simple, healthy and satisfying meal.

The edamame ‘guacamole’ in these fish tacos is nutritious and tasty. 
A great alternative when avocados are out of season.

The edamame ‘guacamole’ is nutritious and tasty, and a great alternative when avocados are out of season.

 

PRINT RECIPE PDF

 

The edamame ‘guacamole’ in these fish tacos is nutritious and tasty. 
A great alternative when avocados are out of season.

FISH TACOS

Keyword: MAIN MEALS, SEAFOOD
Difficulty: Easy
Ready In: 30 minutes
Serves: 4

The edamame ‘guacamole’ in these fish tacos is nutritious and tasty. A great alternative when avocados are out of season.

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Ingredients

fish

  • 400 g white fish fillets (i.e. snapper, tarakihi) (14oz)
  • Juice of 1 lime
  • 1 Tbsp olive oil
  • 1 tsp ground cumin
  • 1/4 tsp chilli flakes

'GUACAMOLE'

  • 2/3 cup frozen, shelled edamame beans (100g)
  • 1/3 cup frozen peas (50g)
  • 1/4 small red onion
  • 1 clove garlic
  • 1/4 cup plain, unsweetened yoghurt (60ml)
  • 1 Tbsp olive oil
  • 1 Tbsp lime juice
  • 1/2 tsp ground cumin

SLAW AND SAUCE

  • 1/2 small red cabbage
  • 1 large carrot
  • 1/2 red capsicum
  • 3/4 small red onion
  • 300 g canned corn kernels
  • 1/2 cup plain, unsweetened yoghurt (125ml)
  • 1/3 cup lite sour cream (80ml)
  • 1 Tbsp lime juice
  • 1 tsp sugar
  • 1 tsp dijon mustard

TO SERVE

  • 6 wholegrain tortillas
  • Handful of fresh coriander

Instructions

  1. MARINATE FISH

    Place the fish in a shallow dish and season well with salt and pepper. Whisk together the lime juice, olive oil, cumin and chilli flakes. Pour over the fish to evenly coat. Set aside.

  2. MAKE ‘GUACAMOLE’

    Place the edamame beans and peas in a microwave steamer and microwave for 3 minutes on high. Place in a food processor and process until mashed. Add the onion, garlic, yoghurt, olive oil, lime juice and cumin. Season with salt and pepper. Process until well mixed and almost smooth. Set aside.

  3. PREPARE SLAW AND SAUCE

    Finely shred the cabbage, grate the carrot and dice the capsicum and onion. Combine in a large bowl with the corn. Make the sauce by whisking together the yoghurt, sour cream, lime juice, sugar and mustard. Season with salt and pepper.

  4. COOK TORTILLAS AND FISH

    Heat a chargrill pan or frying pan over a medium-high heat. Cook each tortilla for 30 seconds on each side. Remove from the pan and cover with foil to keep warm. Add the fish to the pan and fry for 1-2 minutes on each side, until cooked.

  5. SERVE

    Spread a little sauce on top of the tortillas. Top with slaw, fish, ’guacamole’, more sauce and coriander. Best eaten with your hands!

Recipe Notes

WINE MATCH: A Sauvignon Blanc would be a great match!
GLUTEN-FREE OPTION: Use gluten-free corn tortillas instead of wholegrain tortillas.
INGREDIENT QUANTITIES: This recipe makes a lot of slaw. If you want to reduce the quantity, you can use just 1/4 red cabbage and use the remaining cabbage for another meal.
STORING AND REHEATING: Package slaw, sauce and guacamole up together. Store fish and tortillas separately and reheat in the microwave before assembling.

 

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