Tasty fish tacos

Serves: 4

Time to make: 1 hr

Ingredients

More weights & measures

450g ling fillets
1 spring onion, finely chopped
¼–½ teaspoon chilli powder
¼–½ teaspoon ground coriandercilantroX
1 tablespoon oil
juice of 1 lemon
Coleslaw
½ red or green cabbage, shredded very finely
1 red onion, thinly sliced
1 carrot, grated
2 tablespoons red wine vinegar
¼ cup orange juice
⅓ cup fresh coriandercilantroX
Chipotle yoghurt
2 tablespoons chipotle sauce
½ cup low-fat yoghurt
To serve
8 wholegrain tortillas, warmed
lemon wedges

Instructions

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1 Cut fish into 2cm pieces and mix together with spring onion, spices, oil and lemon juice. Set to one side.

2 Mix all coleslaw ingredients together and chill. Mix chipotle sauce and yoghurt together. Chill.

3 When ready to eat, place a pan on a high heat. Strain fish and cook for 3 to 4 minutes, in batches, until lightly golden. Use a little spray oil if necessary in the pan.

4 Warm the tortillas and arrange on a platter with the coleslaw, yoghurt and fish bites. Let everyone help themselves. Fill tortillas with some coleslaw, top with fish and yoghurt, and add a squeeze of lemon.

Variations

Add between 1/4–1/2 teaspoon of the chilli and coriander, depending on how spicy you like it.
Make it gluten free: Use gluten-free tortillas and check ground spices and chipotle sauce are gluten free.

HFG tip

All elements can be made ahead and chilled, making it a perfect dish for relaxed eating.

Nutrition Info (per serve)

Calories 482 cal

Kilojoules 2020 kJ

Protein 35 g

Total fat 13 g

Saturated fat 5 g

Carbohydrates 50 g

Sugar 17 g

Dietary fibre 7 g

Sodium 810 mg

Calcium 200 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.