Fish tacos with lime and chipotle yoghurt dressing
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 !
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)
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
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