Healthier Fish Tacos
Low on time? Try frozen fish fillets for a super quick & easy option.
Ingredients
- 2 red capsicum, halved, deseeded, finely chopped
- 1 green capsicum, halved, deseeded, finely chopped
- 1 small red onion, finely chopped
- 1 small pineapple, peeled, cored, finely chopped
- 1 lime, juiced (plus extra wedges to serve)
- 1/4 tsp cayenne pepper (optional)
- 2/3 cup fine polenta
- 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1 free range egg, lightly beaten
- 600g firm white fish fillets, cut into 2cm strips
- 2 tbs extra virgin olive oil
- 4 flour tortillas
- 120g spinach leaves
- 1/2 cup Greek-style yoghurt
Method
- Combine capsicums, onion and pineapple, lime juice and cayenne, if using, in a large bowl. Set aside.
- Combine polenta, cumin and paprika in a shallow bowl. Season with pepper. Place egg in another shallow bowl. Working in batches, dip fish in egg, then transfer to polenta mixture to coat.
- Heat half the oil in a large frying pan over medium heat. Cook half the fish for 5 minutes, turning occasionally, until golden and cooked through. Drain on a paper towel-lined plate. Repeat with remaining oil and fish.
- Warm tortillas according to packet instructions. Divide fish among tortillas, dollop over yoghurt, scatter over spinach and spoon over salsa. Serve tacos with extra lime.
