Fish tacos with kale
Skinless white fish, raw
500 g, firm skinless variety, boneless
Reduced-salt taco seasoning mix
15 g, (½ 30g packet)
99% fat-free, plain Greek yoghurt, unsweetened
120 g, (½ cup)
¼ cup(s), torn
Hard taco shell
3 cup(s), (90g), finely shredded
1 large, shredded
1 medium, thinly sliced
1 small, thinly sliced
½ medium, sliced
- 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.
- Stir yoghurt and mint in a small bowl to combine.
- Heat taco shells in oven for 10 minutes. Fill tacos with kale, carrot, capsicum, onion, fish, avocado and a drizzle of mint yoghurt.