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Fish Tacos in a serving dish next to guacamole and salsa
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5 from 14 votes

Easy Fish Tacos

These fish tacos are light, colourful, packed full of flavour and just enough spice to get your taste buds tingling.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Diet: High Fibre
Allergen: Dairy, Eggs, Fish, Gluten
Servings: 2 servings
Calories: 313kcal
Author: Dannii Martin

Ingredients

For the fish filling

  • 250 g of Cod fillets cut into chunks
  • 0.25 teaspoon of Paprika
  • 0.25 teaspoon of Chilli powder
  • 0.25 teaspoon of Cumin
  • 0.25 teaspoon of Ground coriander
  • 0.25 teaspoon of Garlic powder
  • 2 slices of Bread made in to breadcrumbs
  • 1 Egg whisked
  • 2 tablespoon of Plain flour

For the cream

  • 1 tablespoon of Chipotle en adobo
  • 4 tablespoon of Sour cream
  • 4 tablespoon of Greek yogurt
  • 1 tablespoon of Lime juice

Other

  • 4 Mini flour tortillas
  • 2 portions of Mexican Coleslaw
  • 40 g of Feta
  • 1 Little gem lettuce shredded
UK Metric Measures - US Customary Measures

Instructions

  • Preheat your oven to 200°C/400°F/Gas 7.
  • Mix 0.25 tsp of Paprika, 0.25 tsp of Chilli powder, 0.25 tsp of Cumin, 0.25 tsp of Ground coriander and 0.25 tsp of Garlic powder together with breadcrumbs made from 2 slices of Bread in a bowl. Put 1 Egg (whisked) in another bowl and 2 tbsp of Plain flour in a third bowl.
  • Dip 250 g of Cod fillets into the flour, then the egg and then the breadcrumbs.
  • Put on a baking tray and bake for 20 minutes, until cooked through and crispy.
  • Mix together 1 tbsp of Chipotle en adobo, 4 tbsp of Sour cream, 4 tbsp of Greek yogurt, and 1 tbsp of Lime juice. This is your sauce.
  • Assemble the tacos with 4 Mini flour tortillas,1 Little gem lettuce, 2 portions of Mexican Coleslaw, the cooked fish, sauce and 40 g of Feta.

Notes

  • Make these tacos gluten free by using gluten free breadcrumbs and gluten free tortillas.
  • If you don't like spicy food, then skip the chilli in the fish seasoning and then make an avocado cream rather than the chipotle sauce.
  • Make the slaw and bread the fish in advance to save you some time. Then you can just put the breaded fish in the oven when you are ready to eat.
  • Make lower carb tacos by skipping the breading and just baking the spiced fish and then serving it in giant lettuce laves rather than soft tacos.
  • Our Jalapeno Sauce would go well with these if you want to up the spice!

Nutrition

Serving: 2tacos | Calories: 313kcal | Carbohydrates: 33g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 160mg | Potassium: 1577mg | Fiber: 11g | Sugar: 16g | Vitamin A: 3761IU | Vitamin C: 149mg | Calcium: 134mg | Iron: 3mg

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