Cook time: 10 minutes
Prep time: 20 minutes
Serves 4 (3 per serve)
Ingredients
- 1/3 cup reduced fat plain Greek yoghurt
- 500g skinless, boneless white fish fillets
- 1 tablespoon olive oil
- 2 teaspoon Mexican chilli powder
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 312g packet (12) white corn tortillas
- 12 small baby cos lettuce leaves
- 1 avocado, sliced
- 75g feta cheese, crumbled
- Lime wedges, to serve
Tomato and jalapeno salsa
- 1 bunch fresh coriander
- 3 medium tomatoes, cut into 1cm pieces
- ½ small red onion, finely chopped
- 2 tablespoons pickled sliced jalapenos, drained, finely chopped
- 2 teaspoons lime juice
Method
- To make salsa, set aside half the coriander bunch for serving. Finely chop the remaining coriander (leaves and stems) and place into a medium bowl. Add tomatoes, onion, jalapeno and lime juice. Mix to combine.
- Place yoghurt in a small bowl. Stir in about 1 tablespoon water to give a pouring consistency. Refrigerate salsa and yoghurt while preparing tortillas and fish.
- Place fish fillets in a large shallow dish. Add combined oil, chilli powder, paprika and cumin. Rub spice mixture over fish to coat evenly.
- Heat a large, lightly greased, non-stick frying pan over a medium-high heat. Lightly toast tortillas in hot pan for 20-30 seconds on each side, until warm and lightly browned. Remove. Wrap in foil to keep warm.
- Cook fish fillets in same non-stick frying pan over a medium-high heat for about 3 minutes on each side, or until fish is cooked and lightly charred. Transfer to a plate. Using 2 forks, break into large flakes.
- To serve, top warm tortillas with lettuce, fish, salsa and avocado. Sprinkle with feta and drizzle with yoghurt. Garnish with reserved coriander sprigs. Fold in half. Serve with lime wedges.
Tip
- Any firm, skinless, boneless fish is suitable for this recipe eg ling, dory, snapper. If preferred, heat tortillas and cook fish on a barbecue flat plate instead of in frying pan. Pickled jalapenos are available from the Mexican food section in supermarkets. Substitute 2 thinly sliced, small, fresh green chillies, if preferred.
Health Points
- Enjoy fish 2-3 times a week for a healthy heart.
- Omega-3s help to protect the heart and blood vessels.
- The best source of Omega-3s is fish and seafood.
- Omega-3s are also found in eggs, walnuts, chia seeds, linseeds, soybeans, canola and flaxseed oil.
- Wherever possible, choose foods that are in season and locally sourced.
- These heart-healthy tacos make a terrific meal for the whole-family. Why not try laying out each of the elements in the middle of the dining table and allow the kids to build their own tacos.
- A good tip for parents wishing to set their kids up with healthy habits is to role model the behaviours they wish to see.
- The Heart Foundation Omega-3 Recipe Book is out now and available to download via this link.
