Have you ever tried fish tacos? I was pleasantly surprised by their flavour. They aren’t really a Mexican version, so it really should be called something catchy like “fish and salad in a wrap”. Actually, fish tacos is sounding quite good .
I adapted this recipe from Marley Spoon. I did enjoy the recipes from Marley Spoon, but not all the ingredients were to my liking. Plus they don’t use enough vegetables typically. So, for now I am not using them, but I still have the recipe cards. And this one was a favourite. You will see in the picture that I didn’t use multi-grain tortillas. This was a mistake! I had some gluten free wraps I thought I would use up and they were terrible! The taste and the texture. They broke apart in our hands. They made a nice picture though .
One thing that Marley Spoon provided with this recipe was Basa fish fillets. This is a type of catfish from what I can tell. I would prefer to support Australian fishing and Barramundi is so good in Australia! So it was Barra fish tacos for us.
The good thing about this recipe is that you can do a quicker version if you buy the pre-cut coleslaw at the supermarket. I already had red cabbage and carrot to use up, so I made my own in the Thermomix. Hand cutting is fine or if you have a mandolin, and you don’t mind a few nicks from the blades, you can quickly make it that way as well. Just kidding – kind of. I used some mayonnaise on the tortilla, but in future I will try using greek yoghurt with some Dijon mustard and lemon juice for a healthier option. It turns out a bit like mayo without all the oil. Otherwise use a low fat mayonnaise.
The last thing to note is that the seasoning is quite high in salt. If you have any salt (sodium) restrictions for medical reasons, you may need to make further adjustments. Try making your own seasoning with smokey paprika, allspice, chilli powder and some pineapple juice. I haven’t tried this yet, but it is on my list!
This really is quick, so give it a go!
Fish Tacos
An easy way to enjoy fish, that is quick and tasty.
Ingredients
Method
- 1
Spread the spice mix over both sides of the fish and allow the flavours to penetrate while you prepare the rest of the meal.
- 2
If you have a Thermomix, place chunks of cabbage, the carrot cut into pieces, 1 tablespoon of mayonnaise, and salt and pepper into the bowl. Chop on speed 4 for 2 seconds. Scrape down the sides and repeat until the coleslaw is chopped to your preferred consistency. Place the coleslaw mix into a bowl.
- 3
If you don't have a Thermomix, finely slice the cabbage and grate the carrot. Place in a bowl, season with salt and pepper to taste, and stir through 1 tablespoon of mayonnaise.
- 4
Add the nectarine, capsicum and herbs. Gently stir them together.
- 5
Place the lime juice and olive oil in a small jar, put the lid on and shake until combined. Pour over the coleslaw and gently mix it through.
- 6
Place a frypan on high heat with a light spray of olive oil. Add the fish fillets and cook for 2 minutes on all sides. Remove from the heat.
- 7
While the fish is cooking, warm the tortillas either in a dry frypan (about 1 minute each side) or in the microwave for about 30 seconds, covered with paper towel or wrapped in a dry tea towel.
- 8
Grate the cheese.
- 9
Serve the fish tacos by placing all the fillings on the table. My preferred way to fill them is to spread a small amount of mayonnaise on the tortilla, then top with cheese, coleslaw and a few pieces of fish.
Nutrition (per serving)
Estimated from the FSANZ Australian Food Composition Database. Actual values will vary depending on the specific products used — not a substitute for individual dietary advice.
