Fish Tacos
These fish tacos are super simple, but full of flavour! Packed with protein and fibre, these will keep you fuller for longer without the need to snack.
Try it with a side of vegetable cous cous or a simple salad for a light Summer meal.
Nutrition Facts
Serving Size 2 Tacos
Servings 2
- Amount Per Serving
- Calories 354
- % Daily Value *
- Total Fat 10.4g16%
- Total Carbohydrate 37.3g13%
- Dietary Fiber 6.3g26%
- Protein 27.5g56%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Yields2 ServingsCategoryDinner
2 Skinless Cod Fillets
4 Mini Tortilla Wraps
50 g Rocket (Lightly Chopped)
1 tsp Lemon Juice
0.50 tsp Black Pepper
1 tsp Taco Seasoning
0.50 tbsp Tartare Sauce
1 tsp Smoked Paprika
3 tsp Fat Free Yoghurt
1
Cut the fillets into bitesize pieces, dry with a paper towel and set aside.
2
Combine the lemon juice, black pepper, and taco seasoning in a bowl , then
evenly coat the fish in the seasoning mix and chill for 1-2 hours.
3
Heat a non-stick pan on low-medium and add the fish. Cook for 5 minutes and flip to crisp both sides evenly. Ensure the fish is cooked through before removing from the pan.
4
Combine the tartare sauce, smoked paprika, and yoghurt together to make the sauce.
5
Place a handful of rocket on each tortilla wrap, top with the cooked cod, and drizzle the sauce over generously.
Perfect with vegetable cous cous or some seasoned wedges!
Ingredients
2 Skinless Cod Fillets
4 Mini Tortilla Wraps
50 g Rocket (Lightly Chopped)
1 tsp Lemon Juice
0.50 tsp Black Pepper
1 tsp Taco Seasoning
0.50 tbsp Tartare Sauce
1 tsp Smoked Paprika
3 tsp Fat Free Yoghurt
Directions
1
Cut the fillets into bitesize pieces, dry with a paper towel and set aside.
2
Combine the lemon juice, black pepper, and taco seasoning in a bowl , then
evenly coat the fish in the seasoning mix and chill for 1-2 hours.
3
Heat a non-stick pan on low-medium and add the fish. Cook for 5 minutes and flip to crisp both sides evenly. Ensure the fish is cooked through before removing from the pan.
4
Combine the tartare sauce, smoked paprika, and yoghurt together to make the sauce.
5
Place a handful of rocket on each tortilla wrap, top with the cooked cod, and drizzle the sauce over generously.
Perfect with vegetable cous cous or some seasoned wedges!