- Fiery Fish Tacos.jpg (17.26 KiB) Viewed 338 times
Takes: 50 minutes
Serves: 2
Calories per serving: 351
Ingredients
For the fish:
- 250g white fish fillet (skin on) of your choice (haddock, cod)
- 1 tsp garlic powder
- 2 tbsp smoked paprika
- Sea salt and freshly ground pepper
For the sauce:
- 100g Greek or live natural yogurt
- ½ tbsp chipotle paste or sriracha
- Juice of ½ lime
- Sea salt and freshly ground black pepper
To serve:
- 4 small wholemeal tortillas, warmed
- ¼ small red cabbage, finely shredded
- 1 red chilli or jalapeno, deseeded and sliced
- A few fresh coriander leaves
Method
1. Preheat the oven to 220°C/Fan 200°C/Gas Mark 7 and line a baking tray with foil. Place the fish on the foil-lined tray and season with the garlic powder, smoked paprika and salt and pepper. How long you cook the fish for in the oven will depend on how thick it is, but 250g should typically take 25 - 30 minutes. If the fillet is thin, it will take less time - just keep an eye on it.
2. While the fish is cooking, start on the other elements. For the sauce, mix the yogurt, chipotle paste or sriracha and lime juice in a small bowl and season.
3. Remove the fish from the oven, but leave the oven on. Loosely wrap the tortillas in foil and warm in the oven for 5 minutes. Alternatively, you can warm them in a dry frying pan over a medium heat.
4. Flake the fish off its skin into nice chunky pieces. Lay out the tortillas and add a portion of the red cabbage, chilli or jalapeno, fish, sauce and coriander to each one. Fold the bottom of each tortilla up, then fold both sides over, leaving the top open and serve.
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