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Crispy fish tacos with lime slaw and mango salsa

Crispy fish tacos with lime slaw and mango salsa

8
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

WW Quinoa-crusted fish cocktails

12 individual, frozen

Flour tortilla(s)

4 regular, (4 x 40g)

Oil spray

1 x 3 second spray(s)

Red cabbage

200 g, finely shredded

Carrot(s)

1 medium, grated

Fresh coriander

⅓ cup(s), leaves, chopped

99% fat-free, plain Greek yoghurt, unsweetened

1 tbs

Lime juice

2 tsp

Mango

1 small, cut into 1cm pieces

Cherry tomatoes

100 g, cut into 1cm pieces

Fresh red chilli

1 whole, finely chopped

Lime rind

½ tsp, finely grated

Lime juice

1 tbs

Instructions

  1. Preheat oven to 200°C. Arrange fish cocktails on a non-stick baking tray and lightly spray with oil. Bake for 30 minutes, or until golden and cooked through.
  2. Meanwhile, to make slaw, mix all ingredients in a large bowl until well combined. Season with salt and pepper.
  3. To make salsa, mix all ingredients in a medium bowl until well combined. Season with salt and pepper.
  4. Warm tortillas following packet instructions. To serve, divide slaw among warm tortillas, then top each with 3 fish cocktails and salsa.

Notes

TIP: If mangoes aren’t in season, replace with pineapple or apple in the salsa.

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