Fish tacos

Think you know all about tacos? Think again!

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30 minutes plus pickling time
Serves 4
3.5 of 5 a day

Nutrition: Per serving

Kcal386
Fat7.3g
Salt1g
Sugar10.8g

Recipe by: Fishbox | Made in the Sea by Scotland

This gorgeous combination of fish, salsa, yoghurt and pickled cabbage will delight your senses. Our taco has a tasty filling that’s very different from the usual meat or cheese.

Ingredients

¼ red cabbage, shredded
¼ white cabbage, shredded
75ml cider vinegar
2 teaspoons sugar
320g low-fat natural yoghurt
2 jalapeño chillies, sliced (remove seeds for a less spicy taste)
4 fresh tomatoes, chopped
1 red onion, finely diced
2-3 cucumber, finely diced
1 small bunch coriander, chopped
Juice of 1 lime
8 small soft flour tortillas, warmed
Spray oil
4 x 100g fillets white fish, such as seabass
Black pepper

Method

For the pickled cabbage, place the cabbages, cider vinegar and sugar into the bowl, then mix. Cover with cold water and leave for a few hours to pickle. Drain before serving.
For the yoghurt mix, mix the yoghurt and jalapeños. Cover and place in the fridge until needed.
For the salsa, mix the tomatoes, red onion, cucumber, coriander and lime juice. Cover and place in the fridge until needed.
For the tacos, cover a frying pan in spray oil and heat.
Season the fish with black pepper and place the fish skin side down and cook for 1 minute.
Carefully turn the fish over, remove the skin and cook for 3–4 minutes or until cooked.
Divide the fish, pickled cabbage, yoghurt mix and salsa between the warmed tacos.
Fold in half and serve, sprinkled with chopped coriander and lime wedges to garnish.

This recipe has been supplied by Fishbox, a fish and seafood subscription service that delivers fresh, sustainable, Scottish seafood direct to your door.