For a marvellous week night meal, wrap up these tasty ingredients Mexican style.
Ingredients
- 1 garlic clove, crushed
- 1 tablespoon finely-chopped fresh coriander stalks
- 1/4 cup lime juice
- 600g white fish fillets (such as ling), cut into 2cm cubes
- 1/3 cup plain yoghurt
- 1 tablespoon finely-chopped fresh coriander leaves
- 1 tablespoon olive oil
- olive oil cooking spray
- 1 baby cos lettuce, shredded
- 1 medium tomato, roughly chopped
- 1 small avocado, roughly chopped
- 8 flour tortillas
Method
- Step 1Combine garlic, coriander stalks and 2 tablespoons of lime juice in a glass or ceramic bowl. Season with salt and pepper. Add fish and turn to coat. Cover and refrigerate for 10 minutes, stirring occasionally.
- Step 2Meanwhile, whisk yoghurt, remaining lime juice, coriander leaves and oil together in a small bowl.
- Step 3Spray a barbecue plate or chargrill with oil. Heat on high heat. Drain marinade from fish. Cook fish, in batches, for 1 to 2 minutes or until light golden and cooked through. Remove to a serving bowl.
- Step 4Combine lettuce, tomato and avocado in a serving bowl.
- Step 5Warm tortillas, following packet directions. Place fish, salad and yoghurt mixture on table. Place tortillas on plates. Assemble tacos at table.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1725 kj
Energy
21g
Fat Total
5g
Saturated Fat
3g
Fibre
30g
Protein
84mg
Cholesterol
308.02mg
Sodium
6g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
- Author: Nancy Duran
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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