Fish tacos with Creamy Caper Sauce
SERVES 4
¾ cup plain Greek yogurt
¼ cup light mayonnaise juice from
1 small lime
1 Tbsp chopped fresh cilantro
1 Tbsp chopped capers
½ tsp. each dried dill, cumin and chili powder
Optional: ½ to 1 tsp. hot sauce or red chili flakes
2 cups shredded green or red cabbage
1 cup coarsely grated carrot
1 red bell peppers, sliced thinly
2 cups chopped fresh baby kale
4 6 ounce white fish fillets such as sole, cut into chunks
¼ cup all-purpose flour vegetable oil for pan frying fish
8 corn tortilla taco shells ▶ In bowl with a lid, combine yogurt, mayo and lime juice. Mix well.
▶ Stir in cilantro, capers and spices. If time allows, refrigerate overnight for flavour to develop well.
▶ Prepare all vegetables and toss together in a large bowl. Set aside.
PREPARE FISH
▶ Place fish chunks and flour in a zip seal bag, seal and shake well to coat.
▶ Heat oil over medium-high heat in large frying pan with lid. Add fish chunks and cook for about 3-4 minutes per side or until crispy on the outside and opaque on the inside.
ASSEMBLE TACOS
▶ Fill taco shells with a little sauce. Layer in fish and vegetables and drizzle with additional sauce.
PREPARE SAUCE
PER SERVING (2 TACOS): 494 CALORIES | 37 G CARBOHYDRATE | 4 G FIBRE | 20 G FAT | 483 MG SODIUM | 38 G PROTEIN