Will Heap//Hearst Owned

Fish Tacos

Name: Fish Tacos
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 wholemeal tortillas; 4 tbsp. vegetable oil; 50 g (2oz) plain flour; 1/2 tsp ground cumin; 3 tbsp. sweet smoked paprika; 450 g (1lb) white flaky fish fillets, such as pollock or cod, skinless; 200 g (7oz) low-fat yogurt; 1/4 red cabbage, finely shredded; 1 avocado, peeled, stoned and sliced; 1 mango, peeled, stoned and diced; 1-2 red chillies, deseeded and finely chopped; 1/2 small red onion; finely grated zest and juice 2 limes; handful fresh coriander, chopped

Perfect food for sharing. Our home-made tacos have a wonderful toasty flavour.

By The GH Kitchen TeamPublished: 12 January 2016

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Cooking Notes: about 15min

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Yields:

Prep Time:

30 mins

Total Time:

30 mins

Cal/Serv:

461

Ingredients

4 wholemeal tortillas
4 Tbsp. vegetable oil
50 g (2oz) plain flour
1/2 tsp ground cumin
3 Tbsp. sweet smoked paprika
450 g (1lb) white flaky fish fillets, such as pollock or cod, skinless
200 g (7oz) low-fat yogurt
1/4 red cabbage, finely shredded
1 avocado, peeled, stoned and sliced

For the salsa

1 mango, peeled, stoned and diced
1-2 red chillies, deseeded and finely chopped
1/2 small red onion
finely grated zest and juice 2 limes
handful fresh coriander, chopped

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6, making sure there is a rack/tray in the oven. To make the salsa, combine all the ingredients in a serving bowl and set aside.
2. Step 2
  Brush tortillas on both sides with 2tbsp of the oil. Loosely fold each tortilla in half and place all four directly on the oven rack/tray, spaced apart. Cook for 5-8min (turning halfway through) until crisp and holding their shape. Carefully open up the tortillas slightly, to set the taco shape, and set aside to cool.
3. Step 3
  Meanwhile, in a medium bowl, mix the flour, cumin, 2tbsp of the paprika and some seasoning. Toss the fish in the flour mixture (tap off excess).
4. Step 4
  Heat remaining 2tbsp oil in a large frying pan over a high heat and fry the fish for 3-5min, turning once, until golden and cooked through. Flake the fish into a serving bowl and set aside.
5. Step 5
  In another bowl, mix the yogurt with the remaining smoked paprika. Bring to the table along with the tacos, salsa, fish, cabbage and avocado, and let everyone tuck in.
  
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Per Serving:

Calories: 461
Fibre: 7 g
Total carbs: 26 g
Sugars: 15 g
Total fat: 25 g
Saturated fat: 4 g
Protein: 31 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time