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Tasty fish tacos
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Total Time:
35 minutes
Savor the flavors of Mexico with nutrient-packed fish tacos containing three servings of your daily fruits and veggies.
Ingredients:
  • 100 g plain wholemeal flour
  • 2 ripe kiwi fruit
  • 4 spring onions
  • 1 fresh jalapeño or green chilli
  • 1 bunch of fresh coriander (30g)
  • 2 limes
  • Tabasco chipotle sauce
  • ¼ of a small red cabbage (150g)
  • 1 tablespoon red wine vinegar
  • ½ an orange
  • 1 red or yellow pepper
  • 2 x 120g fillets of firm white fish, such as haddock, skin on, scaled and pin-boned, from sustainable sources
  • olive oil
  • 2 tablespoons natural yoghurt
Instructions:
  • Mix flour and a pinch of sea salt with 60ml of water in a bowl to form a dough. Knead briefly, then set aside. Peel and halve the kiwi fruit, then place in a dry non-stick frying pan with the green halves of spring onions and deseeded chilli over medium heat. Lightly cook, then transfer to a blender with half the coriander, lime juice, and chipotle Tabasco. Blend until smooth, season to taste. Finely slice red cabbage, mix with remaining coriander, vinegar, orange juice, and season. Divide dough into four, roll out thinly, and cook each in a non-stick pan for 1 minute on each side. Keep warm. Slice spring onion whites, dice pepper, and slice fish. Toss fish with spring onion, pepper, and oil. Cook in a pan for 4 minutes until golden. Fill tacos with yoghurt, fish, and vegetables. Serve with cabbage, salsa, lime wedges. Enjoy!

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