Recipes

Crispy Fish Tacos with Mango-Coriander Salsa

Prep time 15 min cook time 15 min serves 4 Not Too Tricky

This is a great recipe for family dinners and dinner parties alike because everyone can get involved by building their own tacos and add their favourite fillings. The key to this recipe is good quality fish – any firm white fish works well. Hake, tilapia and haddock are more sustainable options than cod. For vegetarians or vegans you could swap the fish for tofu or cauliflower, and for a meat option chicken works really well too.

Typical nutritional content (per portion)

665Calories 18.5gFat 2.5gSaturates 43gProtein 9.2gFibre 97gCarbohydrate 12gSugars 1.3gSalt

Ingredients

12 corn tacos or tortillas
1 small head of lettuce, shredded
2 avocados, peeled, pitted and sliced
4 tablespoons low-fat natural yogurt/crème fraiche
1 teaspoon salt-free fajita seasoning

For the crispy fish:
4 x 500g skinless white fish fillets, e.g., hake, from sustainable sources
1 free-range egg
100g oats
2 tablespoons salt-free fajita seasoning

For the mango salsa:
1 medium mango, peeled and diced
¼ of a cucumber, finely diced
½ a small red onion, finely diced
1 tomato, finely diced
Zest and juice of 1 lime
2 tablespoons coriander, chopped
Freshly ground black pepper

Method

Line a baking tray with parchment paper and pre-heat the oven to 220°C (fan).

Slice the fish fillets into thumb-sized chunks. Whisk the egg in a bowl. Blitz the oats in a food processor if you prefer a smooth crumb (we like to leave them chunky), then put the oats and 2 tablespoons of fajita seasoning into another bowl. Dip each fish finger into the beaten egg then into the oat mix so that they are fully coated. Lay them on the lined tray and bake for 10 minutes until opaque.

For the salsa, combine all the ingredients in a bowl. Combine the yogurt with a teaspoon of fajita seasoning in another bowl.

Lay out the lettuce, salsa, avocado and yogurt.

Char the tortillas by placing one in a large dry pan (no oil) on a high heat until it begins to gently blister – usually about 30 seconds. Use a fork to flip over to the other side, then move onto a clean plate and repeat with the rest of the tortillas. If you’re short on time, you can just warm the tortillas in the oven for a few minutes while it’s still warm.

Grab a tortilla, load it up with crispy fish and all your favourite toppings and enjoy.

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