Mexican Fish Tacos Get all the flavours of Mexico, minus the carbs! Dinner Lunch Print this recipe Details Serves: 2Number of ingredients: 18To prep: 10 minutesTo cook: 6 minutesDifficulty: Easy Nutrition per servingKilojoules: 1511Calories: 361Protein: 34.8gFat: 15.9gSaturated Fat: 4.5gCarbohydrates: 8.7gCarbohydrates per 100g: 1.92gFibre: 21.8gSodium: 476mgPotassium: 1181mg Ingredients 2 low-carb tortillas* 2 small white fish fillets (approx. 250g) – snapper, flathead, ling, basa or cod 1 teaspoon olive oil 1 teaspoon smoked paprika ½ teaspoon ground cumin ½ teaspoon garlic powder Pinch of chilli flakes Salt and black pepper, to taste Salsa 1 large tomato, finely diced ½ red onion, finely diced ½ small cucumber, finely diced Juice of ½ lime 1 tablespoon fresh coriander, chopped Lime yoghurt drizzle ¼ cup Greek yoghurt, reduced fat 1 tablespoon lime juice Pinch of salt Taco Toppings 1 cup shredded lettuce ½ avocado, sliced or smashed Method Pat fish fillets dry and rub with olive oil, paprika, cumin, garlic powder, chilli, salt and pepper. Heat a non-stick pan over medium-high and cook fish 2–3 minutes per side, until lightly golden and just cooked through. Flake into bite-sized pieces. Salsa: Combine tomato, onion, cucumber, lime juice and coriander in a bowl. Set aside. Lime yoghurt drizzle: Stir yoghurt, lime juice, and salt until smooth. Assemble tacos: Warm tortillas in a dry pan or microwave. Layer with shredded lettuce, flaked fish, avocado, salsa, then drizzle with lime yoghurt dressing. Serve immediately.
