Fish tacos

Fish tacos

(16) Rate it

  • 0:20 Prep
  • 0:05 Cook
  • 4 Servings
  • Super easy

For a marvellous week night meal, wrap up these tasty ingredients mexican style.

Featured in
Mexican recipes, Main recipes


  • 1 garlic clove, crushed
  • 1 tablespoon finely-chopped fresh coriander stalks
  • 1/4 cup lime juice
  • 600g white fish fillets (such as ling), cut into 2cm cubes
  • 1/3 cup plain yoghurt
  • 1 tablespoon finely-chopped fresh coriander leaves
  • 1 tablespoon olive oil
  • olive oil cooking spray
  • 1 baby cos lettuce, shredded
  • 1 medium tomato, roughly chopped
  • 1 small avocado, roughly chopped
  • 8 flour tortillas


  • Step 1
    Combine garlic, coriander stalks and 2 tablespoons of lime juice in a glass or ceramic bowl. Season with salt and pepper. Add fish and turn to coat. Cover and refrigerate for 10 minutes, stirring occasionally.
  • Step 2
    Meanwhile, whisk yoghurt, remaining lime juice, coriander leaves and oil together in a small bowl.
  • Step 3
    Spray a barbecue plate or chargrill with oil. Heat on high heat. Drain marinade from fish. Cook fish, in batches, for 1 to 2 minutes or until light golden and cooked through. Remove to a serving bowl.
  • Step 4
    Combine lettuce, tomato and avocado in a serving bowl.
  • Step 5
    Warm tortillas, following packet directions. Place fish, salad and yoghurt mixture on table. Place tortillas on plates. Assemble tacos at table.

  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1725 kj


  • 21g

    Fat Total

  • 5g

    Saturated Fat

  • 3g


  • 30g


  • 84mg


  • 308.02mg


  • 6g

    Carbs (sugar)

  • 24g

    Carbs (total)

All nutrition values are per serve
  • Author: Nancy Duran
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas



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