Fish Tacos

  • Serves:
4
  • Prep:
15 min
  • Cook:
10 min

Steph’s FODMAP friendly recipe

Dietitian Approved crew member Steph Johnson shares with us one of her favourite ‘throw together’ recipes. These tacos are perfect for sharing, so invite a friend over and enjoy this delicious and nutritious meal.

Ingredients

Fish

  • 800g firm white fish (e.g. trout, cod, snapper)
  • 2 tsp extra virgin olive oil
  • 2 tsp ground cumin
  • 2 tsp oregano
  • 2 tsp paprika
  • 1/2 tsp chilli (if you like a little bit of spice!)
  • Salt and pepper to taste

Salsa

  • Juice from 1 lime
  • 1 red capsicum, finely diced
  • 2 large tomatoes, cubed
  • 1tbs fresh parsley, finely chopped
  • 1tbs fresh coriander, finely chopped
  • 200g fresh pineapple, cubed
  • 1 medium avocado (160g), cubed
  • 1/2 small red onion (optional – not lowFODMAP

To serve:

  • 4 cups mixed salad leaves, roughly sliced
  • 12 jumbo taco shells. Or corn tortillas to make FODMAP friendly
  • 4tbs Chipotle aioli

Method

  1. Preheat oven to 180°
  2. Start by making the salsa. Combine diced tomato, capsicum, pineapple, red onion (if using), avocado, parsley and coriander in a bowl
  3. Gently stir through half the lime juice and refrigerate until serving
  4. Once oven has heated, lay the taco’s on a tray and bake for 5-10 minutes until golden and crunchy
  5. Meanwhile, in a small bowl, combine cumin, oregano, paprika, chilli (if using), salt and pepper
  6. Slice fish fillet lengthways and then into 2cm size strips and coat with seasoning mix
  7. Heat non-stick frying pan on medium heat, add fish and cook for 2-3 mins on each side, or until golden and cooked through
  8. Squeeze remaining lime juice over the fish and remove from heat
  9. Build tacos with fish, lettuce and salsa. Top with aioli. Enjoy!

Nutrition

Per Serve

Energy:

2700kJ
(645kcal)

Protein:

39g

Fat:

30g
(saturated 3g)

Carbohydrate:

45g

Fibre:

14g

Sodium:

775mg

Fruit:

0.5

serves

Vegetables:

4

serves

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