Fish Taco Bowl

Fish tacos are one of my favourite things to eat in a Mexican restaurant and so I created this dish to enjoy all the flavours at home, without the extra calories from the deep-fried fish! The mango salsa and the avocado cream bring a lovely freshness to the dish. I’ve left chilli out of the avocado cream so it works as a cooling antidote to the spicy salsa, but if you are a spice fiend, feel free to add half a deseeded chilli.

POINTS AND NUTRITIONAL INFROMATION 

Serves 4 – per serving = 4 points or 288 cals, 12.7g fat, 16.7g carbs, 26.3g protein

Ingredients

For the fish 

Spice Mix – mix together 1 tsp each paprika, smoked paprika, chilli powder, ground cumin, dried oregano, garlic powder and, salt

4 large basa fish fillets

Juice of 1 lime

Low-calorie cooking spray

For the mango salsa 

240g tub pre-prepared mango

Handful of fresh coriander

2 x spring onions, roughly sliced

½ red chilli, deseeded and roughly sliced

Juice of ½ lime

Salt and black pepper

For the avocado cream

1 ripe avocado (150g flesh)

3 tbsp light sour cream

Handful of fresh coriander

¼ tsp garlic powder

Juice of ½ lime

To serve

Mixed salad (ingredients of your choice, I use tomato, cucumber, red cabbage, sweetcorn, salad leaves and spring onion)

You could also serve with taco shells or mini tortillas but be careful to add the extra points.

Method

1. Put all the spices for the spice mix into a large bowl and stir to combine. Add the fish and the lime juice and coat everything well. Cover and pop in the fridge until you are ready to cook.
2. Next, make the salsa. Put all the ingredients into a blender, season with salt, and pulse until it is the consistency of your choice – I like it almost smooth with a few chunky bits. Empty the contents of the blender into a bowl and pop in the fridge.
3. Rinse out the blender and then add all the ingredients for the avocado cream. Season with salt and black pepper and then blend until smooth. Add a little water if you would like the cream a bit looser. Empty the contents into another bowl and pop in the fridge.
4. Prepare any salad ingredients you are having. Then, once everything is prepped, take a non-stick frying pan, spray with low-calorie cooking spray, and heat to medium/high. Fry the fish on one side for 2–3 minutes, then turn over and fry for 2–3 minutes on the other side until cooked to your liking.
5. Serve the fish on a bed of salad with the salsa and avocado cream drizzled across the top.