Fish Tacos

  • Serves:
2
  • 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

  • 2 x 150g fillets of white fish (e.g. sweetlip, trout, cod, or similar)
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1 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 tomatoes, cubed
  • 2 tsp fresh parsley, finely chopped
  • 2 tsp fresh coriander, finely chopped
  • 200g fresh pineapple, cubed
  • ½ small avocado (40g), cubed
  • 1/2 small red onion (optional – not lowFODMAP)

To serve:

  • 2 large handfuls of lettuce, sliced
  • 4 x jumbo taco shells. Or corn tortillas to make FODMAP friendly
  • 2 tsp 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 over 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:

2050kJ
(490kcal)

Protein:

32g

Fat:

18g
(saturated 5g)

Carbohydrate:

41g

Fibre:

14g

Sodium:

570mg

Fruit:

0.5

serves

Vegetables:

2.5

serves

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