Mains

Spicy fish fajitas

Author: Rebecca Johnston

Photographer: Devin Hart

Save to favs/meal planning

See favs

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

400g tarakihi, cut in strips

2 teaspoons Cajun spice mix

8 wholegrain tortillas

4 cups fresh baby spinach

1 mango, roughly diced

4 tomatoes, roughly chopped

4 tablespoons low-fat plain yoghurt

⅓ cup fresh coriandercilantroX, chopped

Instructions

Stay Awake

1 Heat oven to 180°C. Line a baking tray with baking paper, place fish on tray and sprinkle with Cajun spice mix. Bake for 6-8 minutes until cooked through. Remove from oven and set aside.

2 Heat tortillas through until warmed. Top each tortilla with spinach, spicy fish, mango, tomatoes, a dollop of yoghurt and coriander and roll up. Secure with a cocktail stick if you wish.

Variations

Make it gluten free: Use corn tortillas instead of wholegrain tortillas. Check spice mix and yoghurt are gluten free.

Nutrition Info (per serve)

Calories 416 cal

Kilojoules 1740 kJ

Protein 29 g

Total fat 9 g

Saturated fat 4 g

Carbohydrates 50 g

Sugar 16 g

Dietary fibre 9 g

Sodium 680 mg

Calcium 120 mg

Iron 3 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.

Save to favs/meal planning

See favs PRINT