I have loved fish tacos when I’ve had them in restaurants, but I’d never made them at home before, so we decided to give it a try. And it turns out they are super simple and quick to do at home, whilst remaining really tasty!
They’re actually super healthy too, as I’m still sticking to the WW diet, but I guarantee this wont leave you hungry. We served the tacos with butternut sqush chips as well, yum yum!
This recipe serves 2 and takes less than 30 minutes to prep and cook. Enjoy!
Ingredients
- 2 cod fillets, cut into chunks(around 200g of any firm white fish will do)
- 2tsp of cornflour
- Taco seasoning – either shop bought, or make your own like we did using:
- 1 tbsp. chilli powder
- 1/2 tbsp. cumin
- 1/4 tbsp. salt
- 1 tsp garlic powder
- 1 tsp oregano
- pinch of black pepper
- 1 tsp of cayenne pepper (if you like it nice ‘n’ spicy!)
- 8 mini white tortillas
- 4 tbsp. no fat Greek-style yoghurt
- 1 tbsp. mayonnaise
- 1/2 lime, juice of
- Any taco toppings you like! We used:
- Avocado
- Sweetcorn
- Fresh chopped coriander
- Slide red onion
- Red cabbage
Method
- First create the taco seasoning (if needed) by mixing all the spices listed above in a small bowl
- Add most of the seasoning to the fish (reserve 1 tsp for the sauce) along with cornflour. Mix well and set aside
- Prepare the sauce by mixing the yoghurt, mayonnaise, lime juice and taco seasoning in a bowl, and season to taste
- Chop up all the toppings ready for taco assembly!
- Fry the fish in a hot oiled pan for around 2 mins per side until nice and crispy. Be gentle when turning so as to not make the fish fall apart in the pan
- Whilst the fish is cooking, put the tortillas in the microwave and heat until warm (approx. 30 secs)
- Assemble the tacos, placing the fish on first, then any desired toppings and finishing with the taco-yoghurt sauce. Serve with salad, or roasted butternut squash chips, seasoned with garlic salt and pepper
Say Cheese! 