Fish Tacos
The vibrant medley of Fish Tacos not only adds visual appeal but also makes for a satisfying and filling experience.
Servings: 4 people
Ingredients
- 1 hake fillets, 300 g.
- ½ cup (75 g) red onion, thinly sliced
- 1 cup (150 g) tomato, diced
- 1 cup (150 g) red cabbage, thinly shredded
- ¼ cup (40 g) queso fresco, crumbled
- 4 whole wheat tortillas
- ½ avocado, sliced
- Fresh cilantro leaves
- Salt and pepper to taste
- Cooking oil for frying
- For Yogurt Sauce (optional):
- 1 cup (240 g) Greek yogurt
- 2 tablespoons mustard
- Juice of 1 lime
- Stevia (or sweetener of choice) to taste
- Salt to taste
Instructions
- Season the hake fillet strips with salt and pepper. Squeeze fresh lime juice over them and allow them to marinate for at least 15 minutes.
- Slice the red onion thinly, dice the tomato, shred the red cabbage, crumble the queso fresco, and set aside. Slice the avocado, and pick cilantro leaves for garnish.
- In a bowl, mix Greek yogurt, mustard, lime juice, Stevia (or your preferred sweetener), and salt. Adjust sweetness and tanginess to your liking. Set aside.
- Heat cooking oil in a skillet over medium-high heat. Cook the marinated fish strips for about 2-3 minutes per side or until golden brown and cooked through. Remove from the pan and set aside.
- Heat the whole wheat tortillas according to package instructions. On each tortilla, place a few strips of the cooked fish. Top with sliced red onion, diced tomato, shredded red cabbage, crumbled queso fresco, avocado slices, and fresh cilantro.
- If using, drizzle the yogurt sauce over the assembled tacos. Serve the fish tacos warm, with extra lime wedges on the side for squeezing.
Notes
With 5 Weight Watcher points
Nutrition
Serving: 262g | Calories: 317kcal | Carbohydrates: 27g | Protein: 25g | Fat: 13g | Saturated Fat: 4.1g | Cholesterol: 27mg | Sodium: 481mg | Potassium: 415mg | Fiber: 6.9g | Sugar: 2.7g | Calcium: 227mg | Iron: 2.6mg