Fish Taco’s – 8sp

Keen to create another Mexican recipe to feed my addiction, this week I decided to try and get some fish involved. Fish Tacos are something I have heard others rave about so I thought I would give creating my own version a whirl. The results were outstanding. They are lovely and filling and zinging with light and fresh flavours.

I served my taco’s in the Old el Paso Stand and Stuff Soft Taco Shells (I got mine from Tesco), with all the accompaniments below and a large side salad. The tacos shells are lovely and only 2sp each and the shape makes them so much easier to stuff and eat. The shells and accompaniments were enough for me but my other half had it with some lemon basmati rice (add the points if you are having this).

Please note for this recipe you will need a large bunch of fresh coriander and at least 2 limes in total (both ingredients are essential elements in each dish).

I have pointed the total recipe as well as each element so if you can’t be bothered to make the guacamole or hot sauce you can replace it with shop bought and add the points yourself.

The ingredients list might look fiddly but this is incredibly quick to make and the results are amazing!

Fish Tacos

Serves 2 = 8sp each (including accompaniments below)(Flex)

4 x Old el Paso Stand and Stuff Soft Taco Shells (half the box) (each shell is 2sp each)

For the fish (0sp per serving)

340g white fish fillet (such as Tilapia or Cod)

Juice of ½ lime

1 garlic clove

¼ tsp paprika, chilli powder, cumin, oregano

Pinch of cayenne pepper

Handful of fresh coriander, finely chopped

Salt and pepper to taste

For the slaw (0sp per person)

¼ small red or white cabbage, shredded

½ red onion, sliced

Handful of fresh coriander, finely chopped

Juice of ½ lime

Guacamole (3sp per person)

½ medium avocado, roughly mashed (around 80g)

½ red onion, finely diced

1 large tomato, finely diced

Handful of fresh coriander, finely chopped

Sprinkle of crush chillies

Juice of half a lime

Salt and pepper to taste

Hot Dressing (1sp per serving)

2 tbsp half fat crème fraiche

1 tbsp extra light mayo

2 tsp sriracha hot sauce

Method

Pop all the marinade ingredients (except the fish) in a pestle and mortar and pound until a smooth, loose paste is formed. Pop the fish into a baking dish and coat in the marinade, coating both sides well. Pop in the fridge to marinade for 15 minutes whilst you get on with making the other accompaniments.

For the slaw, mix all the ingredients together in a bowl.

For the guacamole, mix all the ingredients together in a bowl.

For the hot sauce, mix all the ingredients together in a bowl.

Easy as that!

Pop the accompaniments on the table.

Take a griddle pan, spray with 1 kal and once very hot, cook the fish for 2-3 minutes on one side, flip and cook on the other side until a the fish has griddle marks on the flesh. Remove from the pan, pop into a bowl, season with salt and pepper to taste and squeeze over the juice of half a lime.

Pop the taco shells in the microwave for 30 seconds.

Done, everything is cooked!

Serve everything in nice big bowls on the table so you can customise and stuff your taco to your hearts delight.

Enjoy!