I once saw a recipe by Jamie Oliver called ‘tasty fish tacos with game-changing kiwi, lime and chill salsa’. It looked great in his book, but too great though to suggest I could pull it off and be arsed to slave away with the mass of ingredients required for the recipe. I liked the concept though, and when I saw Soft Fish Tacos from Pinch of Nom, I was eager to try this much simpler version.
Sadly, this is one PON recipe that I won’t be in a hurry to make again. It just seemed to be lacking in flavour and a tad bland, and for me adding a ¼ tsp of various spices seems pointless. You may think differently though, so give it a whirl if it takes your fancy.
Recipe: Soft Fish Tacos
Calories: 190 per serving
Book: Pinch of Nom
Prep time: Approx 5 mins
Cooking time: Approx 10 mins
- 2 small fillets of white fish (about 280g), preferably skin on, cut into strips about 3cm wide)
- ¼ tsp mild chilli powder
- ¼ tsp garlic granules
- ¼ tsp ground coriander
- Low-calorie cooking spray
- Pinch of salt
- Small handful of watercress or rocket
- A few sprigs of fresh coriander
- 1 spring onion (trimmed and chopped)
- 2 low-calorie tortilla wraps – halved (or 4 small ones)
- Wedge of lime
- 4 tsp fat-free Greek-style yoghurt, plus extra to serve (optional)
- Pinch of dried chilli flakes
Cost per portion: Approx £2.62
Place the strips of fish – you should have about eight – skin side up on a board and sprinkle with the chilli powder, garlic granules and ground coriander.
Spray a frying pan with low-calorie cooking spray and place over a high heat. Add the fish to the pan, skin side down, and cook for 4 minutes – do not be tempted to flip the fillets or move them, you want the skin to be crisp!
Spray the fillets with low-calorie cooking spray, then flip the fish over. Sprinkle over the salt and cook for 2 minutes.
Meanwhile, place your choice of leaves, the fresh coriander and some chopped spring onion onto each half wrap.
When the fish is cooked, place a couple of strips onto each prepared wrap. Squeeze over a little lime juice, dollop a blob of fat-free yoghurt and give each taco a little pinch of chilli flakes, then serve.