Fish Tacos Recipe

Ingredients

• 600 g tilapia or other white fish fillets
• 1½ tsp chilli powder
• 1 tsp ground cumin
• 1 tbsp vegetable oil
• ¼ red or white cabbage, finely shredded
• Juice of 1½ limes
• 120 g plain non-fat Greek yogurt
• 12 small corn tortillas
• 1 avocado, diced
• Fresh coriander
• Salt

Method

1. 1Toss the cabbage with half the lime juice and a pinch of salt and set aside.
2. 2Mix the yogurt with the rest of the lime juice and a pinch of salt for the crema.
3. 3Season the fish with chilli powder, cumin and salt. Cook in the oil in a hot pan for 2–3 minutes a side until it flakes. Break into large pieces.
4. 4Warm the tortillas in a dry pan.
5. 5Fill each tortilla with fish, slaw, avocado and a spoon of crema, and top with coriander.

Fish tacos recipe: nutrition per serving

One of 4 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers.

Tips

• Double up the tortillas, as taco stands do, so they don't tear.
• Dry the fish well before seasoning so it browns instead of steaming.

Swaps and variations

• Dairy-free: use mashed avocado with lime instead of the yogurt crema.
• Use prawns instead of fish, cooked for 1–2 minutes a side.

Storage

Eat it fresh. Leftover fish keeps 2 days in the fridge; the slaw keeps 3 days.