Fish tacos - Joel Feren

Fish tacos

INGREDIENTS

2 tbsp extra virgin olive oil

300g flathead tails, cut into bite-sized pieces

200g kaleslaw (supermarket variety) or alternative pre-packed salad bag

1 tbsp honey, slightly warmed

Juice from ½ lime

¼ cup natural yoghurt

6 mini tortillas

Plain flour to coat fish

Lime to serve

METHOD

Heat oil in a large frying pan. Meanwhile, lightly coat the fish in flour.
Cook fish in a pan for 3-5 minutes or until cooked. Set aside.
Place kaleslaw in a mixing bowl.
Combine honey, lime and yoghurt in a bowl and stir well – dress the salad with the mixture. Leave a small amount of dressing aside.
Heat tortillas in the microwave for 20-30 seconds.
Layer each tortilla with kaleslaw and top with fish. Drizzle with remaining yoghurt dressing. Serve with lime wedges.

Serves

2

METHOD

Heat oil in a large frying pan. Meanwhile, lightly coat the fish in flour.
Cook fish in a pan for 3-5 minutes or until cooked. Set aside.
Place kaleslaw in a mixing bowl.
Combine honey, lime and yoghurt in a bowl and stir well – dress the salad with the mixture. Leave a small amount of dressing aside.
Heat tortillas in the microwave for 20-30 seconds.
Layer each tortilla with kaleslaw and top with fish. Drizzle with remaining yoghurt dressing. Serve with lime wedges.

MADE THIS RECIPE?

Share a photo and tag me @the_nutritionguy on Instagram. I can't wait to see it!