Search

Shop

Donate

Your heartHealthy livingFor professionalsResearchHow you can helpAbout us

Heart healthy recipes

/

Fish tacos with tomato and jalapeno salsa

Fish tacos with tomato and jalapeno salsa

4 serves

20 m

10 m

Ingredients

  • cup reduced fat plain Greek yoghurt
  • 500 g skinless, boneless white fish fillets
  • 1 tablespoon olive oil
  • 2 teaspoon Mexican chilli powder
  • 1 teaspoon ground paprika
  • 1 teaspoon ground cumin
  • 312 g packet (12) white corn tortillas
  • 12 small baby cos lettuce leaves
  • 1 avocado, sliced
  • 75 g feta cheese, crumbled
  • Lime wedges, to serve

Tomato and jalapeno salsa

  • 1 bunch fresh coriander
  • 3 medium tomatoes, cut into 1 cm pieces
  • ½ small red onion, finely chopped
  • 2 tablespoons pickled sliced jalapenos, drained, finely chopped
  • 2 teaspoons lime juice

Method

Step 1

To make salsa, set aside half the coriander bunch for serving. Finely chop the remaining coriander (leaves and stems) and place into a medium bowl. Add tomatoes, onion, jalapeno and lime juice. Mix to combine.

Step 2

Place yoghurt in a small bowl. Stir in about 1 tablespoon water to give a pouring consistency. Refrigerate salsa and yoghurt while preparing tortillas and fish.

Step 3

Place fish fillets in a large shallow dish. Add combined oil, chilli powder, paprika and cumin. Rub spice mixture over fish to coat evenly.

Step 4

Heat a large, lightly greased, non-stick frying pan over a medium-high heat. Lightly toast tortillas in hot pan for 20-30 seconds on each side, until warm and lightly browned. Remove. Wrap in foil to keep warm.

Step 5

Cook fish fillets in same non-stick frying pan over a medium-high heat for about 3 minutes on each side, or until fish is cooked and lightly charred. Transfer to a plate. Using 2 forks, break into large flakes.

Step 6

To serve, top warm tortillas with lettuce, fish, salsa and avocado. Sprinkle with feta and drizzle with yoghurt. Garnish with reserved coriander sprigs. Fold in half. Serve with lime wedges.

Tips

  • Any firm, skinless, boneless fish is suitable for this recipe eg ling, dory, snapper.
  • If preferred, heat tortillas and cook fish on a barbecue flat plate instead of in frying pan.
  • Pickled jalapenos are available from the Mexican food section in supermarkets.
  • Substitute 2 thinly sliced, small, fresh green chillies, if preferred.

You might also be interested in

moroccan-spiced-chicken-with-roasted-veg
Moroccan spiced chicken skewers with a roasted vegetable salad

4 serves

15 m

30 m

thai-prawn-skewers-with-kalesalw
Thai prawn skewers with kaleslaw

4 serves

25 m

8 m

sticky-tofu-skewers-with-japanese-slaw
Sticky tofu skewers with Japanese slaw

4 serves

15 m

10 m