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Tasty fish tacos

  • Time to make: 1 hr
  • Serving: 4 people
Ratings: 4.5
Ingredients

Ingredients

  • 450g ling fillets
  • 1 spring onion, finely chopped
  • ¼–½ teaspoon chilli powder
  • ¼–½ teaspoon ground coriander
  • 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 coriander
  • Chipotle yoghurt
  • 2 tablespoons chipotle sauce
  • ½ cup low-fat yoghurt
  • To serve
  • 8 wholegrain tortillas, warmed
  • lemon wedges
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    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.

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