Fish tacos with lime slaw
Smoky spiced white fish in warm tortillas with a crunchy lime and coriander slaw and a quick chipotle-style yoghurt sauce. Friday night sorted.
- Prep
- 10 min
- Cook
- 8 min
- Serves
- 2
- Per serve
- 680 kcal
Ingredients
Method
Toss the cabbage, half the lime juice, the coriander stems, spring onion, 1 tablespoon of the oil and a good pinch of salt in a bowl. Set aside to soften slightly while you cook.
Stir the yoghurt, hot sauce and remaining lime juice together with a pinch of salt.
Pat the fish dry and cut into 4 cm chunks. Mix the paprika, cumin, garlic powder and 1/2 teaspoon salt, then toss the fish in the spice mix until coated.
Heat a large frying pan over high heat and warm the tortillas for about 20 seconds each side until soft and lightly charred. Stack and wrap in a clean tea towel.
Reduce the heat to medium-high, add the remaining oil and cook the fish for 2 minutes each side, turning once, until it's opaque and flakes easily.
Fill the warm tortillas with slaw, fish and avocado. Drizzle with the yoghurt sauce, scatter with coriander leaves and serve with lime wedges.
Tips
- Fish is cooked when it turns from glassy to white all the way through and flakes with a gentle push of a fork. Don't overcook it or it falls apart.
- For gluten-free tacos, use tortillas labelled 100% corn and check the hot sauce.
- Swap the yoghurt for sour cream, or mayonnaise for a dairy-free version.
