Fish Tacos

A relaxing meal of spiced roasted white fish served with quick pickled onions, corn relish, and spicy mayonnaise sauce.

Healthy Dinner Quick Fish Tacos

Estimated Nutrition

Calories

635

kcal / serving

2540 kcal total

Carbs

30.3g

per serving

121 g total

Fat

35.5g

per serving

142 g total

Protein

48.6g

per serving

194.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

125

Mayonnaise

tsp

Gochujang Paste

or other hot sauce, to taste

Fruits

piece

Lime

juice only

piece

Avocado

ripe

GrainsCereals

piece

Corn Tortillas

soft

NutsSeeds

tbsp

Coriander

chopped, fresh

tsp

Salt

to taste

tsp

Ground Cumin

0.5

tsp

Paprika

tsp

Sea Salt Flakes

piece

Garlic

peeled and finely grated or minced

tbsp

Coriander

chopped, fresh

OilsFats

tbsp

Olive Oil

regular

Seafood

825

White Fish Fillet

skinless, such as hake or haddock

Vegetables

piece

Red Onion

small, peeled, halved and sliced into half moons

198

Sweetcorn

tinned, drained

piece

Red Chilli

finely diced, de-seeded if preferred

handful

Salad Leaves

choice of iceberg or crisp leaves

Method

Whisk mayonnaise and gochujang paste together in a small bowl.

Warm tortillas in the oven and slice avocados, drizzling them with lime juice.

Serve fish with tortillas, pickled onions, corn relish, hot sauce, and avocado.

Combine sweetcorn, diced chilli, coriander, and salt to create the corn relish.

Slice fish into fingers and place in a roasting tin.

Season fish with cumin, paprika, and salt, then drizzle with garlicky olive oil.

Roast the fish for 8 to 10 minutes until just cooked through.

Preheat the oven to 220°C and soak sliced red onions in lime juice.