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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.