Photo of Fish tacos with kale by WW

Fish tacos with kale

10
7
7
SmartPoints® value per serving
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

white fish

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

120 g, (½ cup)

fresh mint

¼ cup(s), torn

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.

Start eating better than ever!