Fish ta­cos with lime and chipo­tle yo­ghurt dress­ing

Central Otago Mirror - - FRONT PAGE -

Spring is here and along with it comes an abun­dance of af­ford­able fresh herbs, veges and fruits. Ta­cos are of­ten as­so­ci­ated with beef and lash­ings of cheese but this recipe is a fan­tas­tic and fun way to in­tro­duce healthy and in­ter­est­ing food to your kids. I was in­spired to write this recipe up after read­ing ear­lier this week about the hugely suc­cess­ful Lucky Taco food truck.

I was first in­tro­duced to chipo­tle dress­ing by the highly en­ter­tain­ing Glynn and James on Masterchef. Mex­i­can was their area of ex­per­tise and chipo­tle seemed to be their flavour of choice. Chipo­tle is a es­sen­tially a smoke dried jalapeno. I have used the La Morena brand which you can buy at New World in the in­ter­na­tional sec­tion. If you are giv­ing this to your kids, you can leave the chipo­tle out of the sauce (or put less in) and sub­sti­tute with a lit­tle bit of cumin and tomato sauce mixed with the yo­ghurt.

It’s a fun way to get your chil­dren eat­ing fish which is a great source of pro­tein and a good source of phos­pho­rus. Rein­vent your taco night in a healthy fun way the whole fam­ily can en­joy !

In­gre­di­ents Fish

400g firm white fish (eg cod, hoki )

juice of a lime 1 tsp pa­prika tsp ground cumin tsp cayenne (leave out if your kids dis­like any heat)

tsp salt


1 av­o­cado diced red onion diced juice of lime tsp ground cumin Pinch ground co­rian­der 2 tbl of finely sliced stalks of the fresh co­rian­der you are us­ing. Salt to taste


3-4 med toma­toes diced diced onion juice of lime clove of garlic finely chopped 1 de­cent hand­ful of co­rian­der chopped salt to taste

Yo­ghurt Dress­ing

250g nat­u­ral yo­ghurt

le­mon juiced 1 chipo­tle chilli minced (or use cumin to 1tbl tomato sauce) salt to taste



a let­tuce shred­ded 2 spring onions sliced and a good hand­ful of chopped co­rian­der for gar­nish 6-8 small to med soft shell ta­cos or tor­tillas (can use crunchy ones also but not as healthy op­tion) 1 tbl olive oil.


1. Pre-heat your oven to 180 de­grees cel­sius. 2. Com­bine all the in­gre­di­ents for the fish in a bowl and let it mari­nade in the fridge un­til ev­ery­thing else is prepped. 3. Mean­while com­bine all the gua­camole in­gre­di­ents in a bowl, mix well and set aside. 4. Next com­bine all the salsa in­gre­di­ents in a bowl, mix well and set aside. 5. Com­bine all the yo­ghurt dress­ing in­gre­di­ents in a bowl, mix well and set aside. 6. Wrap your tor­tillas to­gether in tin foil and place in the oven for around 10mins. 7. While th­ese are heat­ing, place 1tbl olive oil in a pan and heat to med high heat. Cook the fish for 3-4 mins each side if a thicker fish, less for a thin­ner. Make sure you shake any ex­cess liq­uid off the fish be­fore cook­ing or you may end up stew­ing your fish in­stead of fry­ing. Once cooked, re­move from the heat and pull apart the fish into bite size pieces with two forks. 8. Re­move the tor­tillas from the oven. Hold in the palm of one hand whilst you place the let­tuce in first then add in the de­sired amounts of gua­camole, fish, salsa and driz­zle over the yo­ghurt dress­ing. Gar­nish with spring onions and fresh co­rian­der. Serves 2-3 adults Makes about 6-8 soft ta­cos

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