Fish tacos with kale
6
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Fish tacos filled with shredded kale, carrot, capsicum, red onion and avocado are sure to be a crowd pleaser.
Ingredients
Skinless white fish, raw
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, unsweetened
120 g, (½ cup)
Fresh mint
¼ cup(s), torn
Hard 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.
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