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Photo of Fish tacos with kale by WW

Fish tacos with kale

6
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
Fish tacos filled with shredded kale, carrot, capsicum, red onion and avocado are sure to be a crowd pleaser.

Ingredients

Skinless white fish, raw

500 g, firm skinless variety, boneless

Reduced-salt taco seasoning mix

15 g, (½ 30g packet)

Olive oil

2 tsp

99% fat-free, plain Greek yoghurt, unsweetened

120 g, (½ cup)

Fresh mint

¼ cup(s), torn

Hard taco shell

8 regular

Kale

3 cup(s), (90g), finely shredded

Carrot(s)

1 large, shredded

Green capsicum

1 medium, thinly sliced

Red onion

1 small, thinly sliced

Avocado

½ medium, sliced

Instructions

  1. 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.
  2. Stir yoghurt and mint in a small bowl to combine.
  3. Heat taco shells in oven for 10 minutes. Fill tacos with kale, carrot, capsicum, onion, fish, avocado and a drizzle of mint yoghurt.

Notes

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

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