Skinny citrus fish tacos
This popular dish is enlivened with a bright citrus rub that adds an extra zing to the fish. For best results, make the coleslaw at least four hours ahead for the flavours to mature. Serve this dish for lunch or as a light supper.
- 3 cups fat-free yoghurt
- 3 tbsps low-fat mayonnaise
- 1 tbsp lemon juice
- Pinch salt
- 2 cups shredded white or red cabbage
- 4 white fish steaks such as hake or dorado, about 110g–150g each
- 2 tbsps lemon zest
- 2 tbsps orange zest
- 1 tsp lime zest
- 1 tsp paprika
- 1 tbsp canola oil
- Salt and black pepper
- 8 corn tortillas, warmed
- 2 tomatoes, chopped
- 2 tbsps chopped fresh coriander
- To make the coleslaw, combine the yoghurt, mayonnaise, lemon juice and salt in a bowl. Toss in the cabbage and evenly coat with the dressing. Let it stand for 4 hours if possible.
- Slice each fish steak into 4 pieces.
- Combine the lemon, orange, and lime zest with the paprika and oil.
- Season with salt and black pepper. Rub all over the fish and let it stand for at least 30 minutes or up to hours in the fridge.
- Preheat the grill. Line the baking tray with foil and lightly cover with low-fat oil spray.
- Place the fish on the foil, skin-side down, and grill for 4–6 minutes on each side until cooked through.
- Transfer the fish to a warmed plate and cut into large chunks
- Fill each tortilla with 4 chunks of fish and top with coleslaw, chopped coriander, and tomato.
Recipes are shared with the understanding that readers will make their own determination, including seeking advice from their doctor or dietitian as to the suitability of the recipes, ingredients, quantities or portion sizes, especially if they have a pre-existing medical condition or are on a strict eating plan recommended by a qualified medical professional. E&OE.