Come out of your shell to create this Mexican taco meal with a tasty twist, thanks to this fab filling!
Ingredients
- 10 (1kg) perch fillets
- 2 teaspoons finely grated lime rind
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon cracked black pepper
- 250g grape tomatoes, halved
- 1 small white onion, finely chopped
- 2 tablespoons fresh basil leaves
- 10 jumbo taco shells
- 100g shredded green cabbage
- Lime wedges, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Cut each fish fillet into 3. Combine fish, lime rind, lime juice, oil and pepper in a large glass or ceramic dish. Turn fish to coat. Set aside for 5 minutes to let flavours develop. Combine tomato, onion and basil in a small bowl. Season with salt and pepper.
- Step 2Heat a large non-stick frying pan over medium-high heat. Cook fish, in batches, for 2 to 3 minutes each side or until just cooked through. Transfer to a plate. Cover to keep warm.
- Step 3Heat shells following packet directions. Divide cabbage between shells. Top with fish and tomato mixture. Serve with lime wedges.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1429 kj
Energy
22g
Fat Total
5g
Saturated Fat
3g
Fibre
21g
Protein
77mg
Cholesterol
100.34mg
Sodium
1g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
We heated our tortillas following the packet directions then sprayed with a little oil and cooked on a chargrill pan to give them extra colour and flavour.
You can use white corn or wholemeal tortillas instead of flour.
Nutritional information is per taco.
- Author: Emma Braz
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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