[{"type":"span","children":[{"text":" Join now"}]}]

Get up to 60% off*

*On Core and Premium on 3, 6 & 12 month plans. Offer ends 25/09/23. See offer terms.
Get up to 60% off*
Join now
Shellie's fish tacos with mango sauce

Shellie's fish tacos with mango sauce

Total Time
30 min
15 min
15 min
This recipe was created for our WW Live Cooking @ Home event with Shellie.



2 medium, separated

Fresh lemon rind

1 tsp, finely grated

Skinless white fish, raw

600 g, (4 x 150g firm skinless fillets), cut in half)


1 medium, deseeded, chopped

Fresh red chilli

1 whole, deseeded, chopped (optional)

Lime juice

1 tbs

Flour tortilla(s)

8 small, (8 x 25g), warmed

Coleslaw mix, without dressing

300 g


1 medium, cut into wedges, to serve


  1. Preheat the oven to 200℃. Line baking tray with baking paper. Whisk the egg white until soft peaks form. In a separate bowl, whisk egg yolk and rind in a small bowl until well combined. Season with salt and pepper and set aside. Gently fold the yolk mixture into the egg whites (do not over-mix).
  2. Dip fish pieces, one at a time, into the egg mixture, letting excess drip off. Place on prepared tray and bake for 15 minutes or until golden and cooked through. Season with salt.
  3. Meanwhile, process mango, chilli, lime juice, and 2 tablespoons water in a small food processor or blender until smooth. Season with salt.
  4. Top each tortilla with slaw and 1 piece of fish. Drizzle with mango sauce and serve with lime wedges.


TIP: Perch, flat head or John Dory fish fillets work well for this recipe.