White Fish Taco

Light Fresh & Satisfying

Marinade ahead

Preparation ahead of time

Easy portion controlled

Easy to prepare

30 - 45 minutes preparation time

Ingredients
500g White fish fillet

Marinade
1 tablespoon Mexican or Cajun spice mix
Salt & pepper to taste
2 tablespoons Extra virgin olive oil

¼ white cabbage, finely sliced
¼ red cabbage, finely sliced
2 tablespoons red wine vinegar
1 bunch coriander, picked
4 radishes, thinly sliced
3 limes cut into wedges
12 soft corn tortillas
1 tub Guacamole, Jalapeno & Spring Onion Dip
Or 1 tub Chilli Aioli Dip (or similar)

Instructions
1. Marinade fish for 15 minutes with spices, salt, pepper & olive oil. Heat the BBQ grill on medium-high heat.
2. Prepare all ingredients before cooking the fish (or while the fish is marinating). Chop half the coriander & mix with cabbage, vinegar, salt & pepper.
3. Grill fish on BBQ for 3-5 minutes on each side or about 10 mins per inch thick. Let it rest.
4. Heat tortillas on BBQ. Wrap it in a cloth to keep it warm.

Build your tacos, squeeze on lime, add coriander & a dollop of dip.

Supercharge with add-ons:
Capsicum, fresh chillies, jalapenos, avocado, hemp seeds.
Substitute red wine vinegar with apple cider vinegar. 

Yields 6

Calculation based on 3 taco servings:
Energy: 463.4 kcal
Protein: 32.9g (28%) Carbohydrate: 56.4g (49%) Fat: 13.4g (26%)
Fibre: 11.5g