Fish tacos with kale

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Fish tacos filled with shredded kale, carrot, capsicum, red onion and avocado are sure to be a crowd pleaser.

  • 500 g white fish, raw, firm skinless variety, boneless
  • 15 g reduced-salt taco seasoning mix, (½ 30g packet)
  • 2 tsp olive oil
  • 120 g 99% fat-free plain Greek yoghurt, (½ cup)
  • 1/4 cup(s) fresh mint, torn
  • 8 regular taco shell
  • 3 cup(s) Kale, (90g), finely shredded
  • 1 large carrot(s), shredded
  • 1 medium Capsicum, green, raw, thinly sliced
  • 1 small red onion, thinly sliced
  • 1/2 medium avocado, sliced

Cut fish into 8 strips and coat in taco spice. Heat half the oil in a medium non-stick frying pan over medium heat. Cook half the fish for about 2 minutes each side or until browned and cooked through. Transfer to a plate, cover with foil. Repeat with remaining oil and fish.

Stir yoghurt and mint in a small bowl to combine.

Heat taco shells in oven for 10 minutes. Fill tacos with kale, carrot, capsicum, onion, fish, avocado and a drizzle of mint yoghurt.

SERVING SUGGESTION: Remaining vegies on the side and steamed corn cobs.

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