Lightly spiced fish is tucked into soft tortillas with crunchy slaw and a squeeze of lime for a meal that's fresh, colourful and full of texture. Bright flavours and crisp vegetables make these tacos a fun way to liven up lunch or supper.
Adjust servings before adding ingredients to your shopping list. Cooking times are a guide and may need to be adjusted if you change the serving size.
4
servings
200gfish goujons
Spicy yogurt
1tspchipotle or harissa paste
100glow-fat plain yogurt
Salad
175gred and white cabbage, finely shredded
300gtomatoes, chopped
small handfulfresh coriander, roughly chopped
1smallred onion, finely chopped
Freshly ground black pepper
1smalllime, juice only
To serve
4largecorn tortillas
1lime, cut into wedges
Method
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Cook the fish goujons using one of the following methods until crisp and cooked through:Oven: Preheat the oven to 220°C / 200° fan / Gas 7. Place the goujons on a baking tray and cook for 12-15 minutes, or according to the pack instructions.Air fryer: Preheat the air fryer to 200°. Arrange the goujons in a single layer in the basket and cook for 8-10 minutes, turning halfway through.
Prepare the spicy yogurt whilst the goujons are cooking. Mix the chipotle or harissa paste into the yogurt, cover and leave to one side.
If you prefer, you can use unsweetened oat or soya yogurt alternative. Avoid coconut varieties as they are exceptionally high in saturated fat.
Prepare the salad. In a bowl, combine the red and white cabbage, tomatoes, coriander and red onion. Add the lime juice and a good grind of black pepper, then, using your hands, toss well to coat.
To assemble.Warm the tortillas, by placing them in a dry frying pan over a medium heat for 20–30 seconds on each side until softened and warmed through. Alternatively, wrap them in foil and warm in the oven for a few minutes.
Spread a little spicy yogurt over each tortilla, then top with the salad and fish goujons. Finish with a little extra yogurt before folding or rolling up.Serve with the lime wedges on the side.
SMART notes & tips
Don't have fish goujons? Any white fish cut into strips will work well.
Got some black beans to use up? Stir them into the salsa to increase fibre.
Nutrition per serving
Nutrient
Amount
% RI
Energy
1,108 kJ / 263 kcal
13%
Total Fat
3.8 g
5%
Saturated Fat
1.6 g
8%
Sugars
9.2 g
10%
Fibre
8.7 g
29%
Protein
17.0 g
34%
Salt
1.4 g
23%
%RI: Recommended Intake (RI) values are based on the daily needs of an average adult consuming 8400kJ/2000kcal. Fibre recommendations are based on the UK guideline intake of 30g fibre per day.
Cook the fish goujons using one of the following methods until crisp and cooked through:Oven: Preheat the oven to 220°C / 200° fan / Gas 7. Place the goujons on a baking tray and cook for 12-15 minutes, or according to the pack instructions.Air fryer: Preheat the air fryer to 200°. Arrange the goujons in a single layer in the basket and cook for 8-10 minutes, turning halfway through.
1tspchipotle or harissa paste
100glow-fat plain yogurt
2
Prepare the spicy yogurt whilst the goujons are cooking. Mix the chipotle or harissa paste into the yogurt, cover and leave to one side.
If you prefer, you can use unsweetened oat or soya yogurt alternative. Avoid coconut varieties as they are exceptionally high in saturated fat.
175gred and white cabbage, finely shredded
300gtomatoes, chopped
small handfulfresh coriander, roughly chopped
1smallred onion, finely chopped
1smalllime, juice only
Freshly ground black pepper
3
Prepare the salad. In a bowl, combine the red and white cabbage, tomatoes, coriander and red onion. Add the lime juice and a good grind of black pepper, then, using your hands, toss well to coat.
4largecorn tortillas
4
To assemble.Warm the tortillas, by placing them in a dry frying pan over a medium heat for 20–30 seconds on each side until softened and warmed through. Alternatively, wrap them in foil and warm in the oven for a few minutes.
1lime, cut into wedges
5
Spread a little spicy yogurt over each tortilla, then top with the salad and fish goujons. Finish with a little extra yogurt before folding or rolling up.Serve with the lime wedges on the side.
