Fish Tacos with Salsa Fresca and Pineapple, Lime and Ginger Yoghurt
Ready in 20 minutes
• Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, April 8, 2018.
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, April 8, 2018.
Alternatively, preheat BBQ hot plate to high and cook fish for about 1-2 minutes each side. You can also heat your tortillas on the grill for about 1 minute each side.
Ingredients
Fish
- 1 pack market fish
- 1 sachet fish spice mix
Salsa
- ½ cup frozen corn
- 2 tomatoes
- ½ red onion
- ½ bag coleslaw
- 1 tsp onion, garlic and ginger paste
- Juice of ½ lime
Yoghurt
- 1 pottle yoghurt
- 1 sachet pineapple, lime and ginger sauce
To Serve
- ½ lime, cut into wedges
- 8 tortilla wraps
Steps
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Preheat oven to 220°C (if using to heat wraps, or see tip). Bring a small pot of salted water to the boil. Juice first measure of lime, cut remaining half into wedges.
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Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season with fish spice mix and salt. Set aside. While fish marinates, prepare salsa. Cook corn in pot of boiling water for 1 minute then drain. Dice tomatoes 1cm and finely dice red onion.
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Mix all together in a medium bowl along with remaining salsa fresca ingredients, a drizzle of olive oil and season to taste. Set aside. In a small bowl, mix yoghurt ingredients together and season to taste. Set aside.
-
Wrap tortillas in foil and warm in the oven for 5 minutes. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook fish for 1–2 minutes each side, until just cooked through.
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To serve, place wraps onto a plate and top with salsa fresca, fish and a dollop of pineapple, lime and ginger yoghurt. Squeeze over lime juice wedges.
Nutritional Information
Energy |
2025 kj 484 kcal |
---|---|
Protein | 35.6g |
Carbohydrate | 66.0g |
Fat | 4.2g |