These skinny fish tacos are the perfect weekend recipe. Healthy, easy to make and perfect for lunch, dinner or as a snack with your favourite weekend tipple. I call these my skinny fish tacos as they are my comfort skinny food when craving something other than a salad!
The saltiness of the fish, combined with the sweetness of the mango, the spicy kick in the tomato salsa, seriously hot jalapeño peppers, the coolness of the mint salsa and finally the crunchy bite of the taco shell will give you every flavour, aroma and texture you will ever crave. I use hake as I love its meaty texture which doesn’t fall apart during baking. I mix it with olive oil, spices and crushed garlic then top it with lime wedges and bake it for 20 minutes.
It comes out of the oven crispy on the outside and soft on the inside. Mmm mmm.
Now make your toppings: A delicious spicy tomato salsa:
A fruity but moderately spicy mango salsa:
Prepare all the toppings and fillings: mixed lettuce, grated carrots, shredded red cabbage and sliced avocado. Now here comes the fun part: time to alert the troops to assemble their fish tacos before it’s too late!
Place the lettuce and red cabbage in the taco shells.Top with grated carrots and the baked fish. Then top with some sliced avocado and scatter with mango salsa. Finally, finish off with the spicy tomato and cooling salsas. Top with freshly chopped coriander and jalapeño peppers for that extra spice. If you want to make it a cheesy one then add some grated cheddar cheese.
Don’t mind if I do! This also tastes delicious in a wholemeal tortilla wrap.