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Mexican fish tacos with slaw, creamy lime dressing & fries recipe

Mexican fish tacos with slaw, creamy lime dressing & fries

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 25 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Oven tray
  • Baking paper
  • 1 Blender or processor
  • 1 Shallow dish
  • 1 Frypan

Ingredients

Cook fries

  • 600 g potatoes
  • 1 tbsp olive oil
  • 1 tbsp Mexican seasoning

Prep ingredients

  • 1 lime
  • 2 cloves garlic
  • 1 tbsp olive oil
  • ½ cup Greek yoghurt
  • 1 bunch coriander or dried
  • 2 tsp honey
  • 1 red capsicum
  • 1 avocado

Fish

  • 1 tbsp Mexican seasoning
  • 1 tbsp olive oil
  • 500 g fish fillets or chicken breast, skinless, boneless
  • 1 tbsp olive oil

Tortillas

  • 8 mini tortillas or gluten-free tortillas

To serve

  • 2 cups slaw mix

Instructions

Before you start

  • Preheat the oven to 220 °C or 200 °C fan-bake. Line an oven tray with baking paper.

Cook fries

  • Peel and slice 600 g potatoes into 1cm thick fries. Place them on the prepared oven tray, drizzle with 1 tbsp olive oil, sprinkle with 1 tbsp Mexican seasoning, season with salt and pepper and toss to combine. Bake in the oven for 20-25 minutes until golden and tender.

Prep ingredients

  • Juice half 1 lime and cut the remaining lime into wedges. Peel 2 cloves garlic. Put 2 tspof lime juice, garlic, 1 tbsp olive oil, ½ cup Greek yoghurt, coriander, and 2 tsp honey in a blender. Season with salt and pepper and blend until smooth. Thinly slice or dice 1 red capsicum. Peel and dice 1 avocado.

Cook fish

  • Put 1 tbsp Mexican seasoning and 1 tbsp olive oil in a shallow dish, season with salt and pepper and stir to combine. Add 500 g fish fillets and turn to coat. Heat 1 tbsp olive oil in a frypan over medium-high heat. Cook the fish for 2-3 minutes on each side until browned and cooked through. Remove from the pan and flake the fish into large chunks.

Warm tortillas

  • Put 8 mini tortillas on a plate slightly overlapping, and microwave for 30 seconds or until warmed through.

To serve

  • Spread the warm tortillas with the creamy lime dressing. Fill with the slaw, capsicum, fish and avocado. Serve with lime wedges and fries on the side. Drizzle remaining creamy lime dressing on top if desired.

Nutrition

Calories: 862kcal | Carbohydrates: 100g | Protein: 43g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 981mg | Potassium: 1545mg | Fiber: 13g | Sugar: 13g | Calcium: 273mg | Iron: 7mg