Healthier Fish Tacos

Healthier Fish Tacos

Low on time? Try frozen fish fillets for a super quick & easy option.


  • 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
View Method Healthier Fish Tacos


  1. Combine capsicums, onion and pineapple, lime juice and cayenne, if using, in a large bowl. Set aside.
  2. 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.
  3. 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.
  4. 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.
View Ingredients Healthier Fish Tacos
View Method Healthier Fish Tacos
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