This fish taco recipe has a bit of a kick to it, just as a word of warning. You can reduce the cayenne pepper and hot sauce if you want something milder. The calorie count is on the generous side as it assumes you use up all the sauce and toppings, which you won’t.
Tacos generally use corn tortillas, which are also lower calories than their flour counterparts. The calorie count assumes you use corn tortillas, however, in the pictures, I have used some homemade flour tortillas which feature in another recipe.
Makes 12 (approx. 213 calories per serve)
Prep time 30 mins
Cook time 10 mins
Ingredients
Fish fillets
600g basa fillets
1 tbsp cayenne pepper (less if you want it to be less spicy)
1 tsp salt
1/4 tsp pepper
1 lime, juice only (approx. 2 tbsp)
Olive oil, for frying
Taco sauce
60g sour cream
60g mayonnaise
2 tsp hot sauce (I used a Louisiana Hot Sauce but you can use whatever you like)
1 lime, juice only (approx. 2 tbsp)
1 garlic, minced
Toppings
200g cabbage (red or green), shredded
50g jalapenos
1 avocado, diced
1 bunch coriander, chopped
1/2 red onion, sliced
100g shredded cheese
Lime wedges, to serve
Marinade the fish fillets with the cayenne pepper, salt, pepper and lime juice and set aside for at least 30 minutes.
Meanwhile, make the taco sauce by mixing together the sour cream, mayonnaise, hot sauce, lime juice and garlic.
In a non-stick pan, heat up the olive oil and pan fry the fish fillets for 2-3 minutes on each side or until cooked through.
Warm the tortillas and assemble the tacos by adding the fish, toppings and sauce.
Video
More Fish Recipes
- Cheat’s Mohinga
- Sichuan Chilli Fish
- Seafood Boil with Creole Seasoning
- Chinese Steamed Whole Snapper
- Crispy Skinned Salmon
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