Lime fish tacos
Servings: 4 bariatric serves
Calories: 192kcal
Ingredients
- 1 tablespoon fresh lime juice
- 1/2 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1 garlic clove crushed
- 1 teaspoon chipotle sauce
- 200 g skinless firm white fish fillets
- 1/2 small red capsicum deseeded
- 1 small zucchini cut into 5mm-thick discs
- 1/4 avocado
- 4 butter lettuce leaves
- 4 mini corn tortillas warmed, optional
Instructions
- Combine 1/2 tbsp lime juice, oil, paprika, garlic and 1/2 tsp chipotle in a shallow dish. Add fish and turn to coat. Cover and set aside for 10 minutes to marinate.
- Preheat a chargrill pan or BBQ to high. Lightly spray capsicums, zucchini and fish with oil. Cook capsicums and zucchini for 2 minutes each side or until tender. Cook fish for 2 minutes each side or until golden and cooked through.
- Meanwhile, process avocado, remaining lime juice and chipotle in a food processor until smooth (or mash it, if you're like me and don't like to wash up much!).
- Divide the lettuce, grilled vegetables and fish between the tortillas. Top each with a dollop of the chipotle avocado. Serve with fresh coriander and lime wedges.
Notes
- You can make these tacos without the taco and wrap the fish and vegies in the lettuce if you like.
- This recipe is adapted for WLS from Taste. Image from Taste
- If you're feeding others, 2 bariatric serves are equal to one regular, non-sleeved serve. Use the slider above to adjust the serving sizes you need.
