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Healthy fish 'tacos'
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Try Jessica Sepel's refreshing fish tacos in a crisp lettuce wrap for a healthy and delicious meal.
Ingredients:
  • 2 x 180g firm white fish fillets, skin and bones removed
  • 125.00 ml chopped mixed fresh herbs (such as continental parsley, dill, coriander and rosemary)
  • 1 tsp chilli flakes, or to taste (optional)
  • 18.20 gm olive oil (or use olive oil spray)
  • 1 iceberg lettuce or cos lettuce, leaves removed intact
  • 1/2 red onion, diced
  • 1/2 avocado, cut into chunks
  • 1 carrot, grated
  • 1-40.00 ml sunflower seeds or pepitas
  • 23.40 gm Dijon mustard
  • Juice of 1 lemon or lime, plus extra, to serve (optional)
Instructions:
  • Preheat your oven to 200C/180C fan forced and prepare a baking tray by lining it with baking paper.
  • Lay the fish on the tray. Sprinkle with herbs, optional chili flakes, and drizzle with olive oil. Season with salt and pepper. Bake for 12-15 minutes until cooked.
  • Fill each crisp and fresh lettuce cup with a colorful medley of onion, tomato, creamy avocado, crunchy carrot, and nutritious seeds. After the fish is perfectly cooked, let it rest and cool for a bit. Flake the succulent fish into delicate strips and generously distribute them among the vibrant lettuce cups.
  • Combine tangy mustard with zesty lemon or lime juice, then generously drizzle over the lettuce tacos. For an added burst of citrus flavor, give them an extra squeeze of juice to your liking.

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