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Photo of Spicy fish tacos by WW

Spicy fish tacos

5 - 7
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Spice up Friday-night tacos by filling them with fish instead of chicken or beef.



2 medium, chopped


1 small, finely chopped

Lime juice

1 tbs

Green shallot(s)

2 individual, thinly sliced

Fresh coriander

¼ cup(s), finely chopped

Ling, raw

400 g, ((2 x 200g)

Chilli powder

1 tsp, Mexican

Taco shell

112 g, (8 stand n' stuff)

Iceberg lettuce

150 g, shredded

Red capsicum

1 medium, finely chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Combine tomatoes, avocado, juice, shallots and chopped coriander in a medium bowl. Season with salt and freshly ground black pepper. Set salsa aside.
  2. Lightly sprinkle 1 side of each fish fillet with Mexican chilli powder. Lightly spray with oil. Heat a large non-stick frying pan over medium heat. Add fish and cook for 2–3 minutes each side or until just cooked through. Break fish into chunks.
  3. Meanwhile, heat taco shells following packet instructions or until crisp. Fill taco shells with lettuce, capsicum and fish. Top with salsa and coriander leaves and serve with lime wedges.