Easy Fish Tacos
Tender Mexican spiced fish nestled in a warm tortilla, topped with salad
Servings 4
Calories 380kcal
Ingredients
- 500 g / 1.1 lbs basa fillets (Note 1)
- 1 tbsp chilli sauce (Note 2)
- 1 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp garlic powder
- 1 tbsp extra virgin olive oil
- 1 tbsp lime juice (Note 3)
- 8 soft taco shells, wholemeal or corn
Instructions
- Preheat oven to 180°C/350°F.
- Place the fish, chilli sauce, extra virgin olive, lime juice and spices into a large snap lock bag. Squeeze the air out of the bag and close the seal. Using the bag, mix the spices and fish together, making sure the fish is evenly coated. Set aside for 20 minutes (not in the fridge).
- Lay the marinated fish flat in a large baking dish, making sure the pieces do not overlap. Put the tray into the oven for 15-18 minutes or until cooked through.
- Flake the fish into large pieces and put into a bowl.
- Serve family style with tacos, salad and condiments of choice. Enjoy!
Notes
- Fish - Can be substituted for Ling, Dory and Cod. If you want a meatier fish, try Barramundi, but you will need to adjust your cooking time as it is much denser.
- Chilli Sauce - I used Masterfoods Hot Chilli Sauce, which is quite mild at 1 teaspoon. Can be left out if serving to young children or people with poor heat tolerance.
- Lime Juice - Can be substituted for lemon juice without affecting the flavour of the dish too much.
- Storage - Cooked fish should keep in an airtight container in the fridge for up to 3 days.
- Nutrition – Calculated based on a serving of 2 tacos with Mexican pickled cabbage slaw and Avocado, jalapeno and lime crema on soft tortillas.
Nutrition
Serving: 355g | Calories: 380kcal | Carbohydrates: 40.5g | Protein: 25.6g | Fat: 13.4g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 63mg | Sodium: 346mg | Potassium: 463mg | Fiber: 8g | Sugar: 8g | Vitamin A: 392IU | Vitamin C: 2mg | Calcium: 192mg | Iron: 4mg