Lime and Chili Fish Tacos

This simple to prepare fish taco recipe from Donna Hay's latest cookbook 'Fresh and Light', is bursting with flavor, healthy and beautiful on one's table.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 5

Total Time 20

Servings Serves 4 (Lime and Coriander Mayo recipe yields 1 1/2 cups)

Calories 340kcal

Author Toni Dash

Ingredients

Ingredients for Lime and Coriander Tofu Mayonnaise:

10.5 ounces (300 grams) (10.5 ounces) Silken Tofu (soft tofu with a custard-like consistency)
½ cup (60ml) lime juice
1/3 cup Coriander (cilantro) leaves
Sea salt and cracked black pepper

Ingredients for Lime and Chili Fish Tacos:

½ teaspoon dried chili flakes
1 tablespoon lime juice
1 tablespoon vegetable oil
Sea salt and cracked black pepper
3 ounces (88 grams) pieces of white fish skin on
8 butter lettuce leaves
8 tortillas , warmed*
1 batch Lime and Coriander Tofu Mayonnaise (instructions below)

Suggested Garnish:

Lime wedges
Sliced Pickled Jalapeno Chilies
Fresh corriander (cilantro) leaves

Instructions

Instructions for the Lime and Coriander Tofu Mayonnaise:

Place the tofu, lime, coriander, sea salt and pepper in a blender or food processor and process until smooth. Serve as you would mayonnaise. Refrigerate for up to 10 days, or for the shelf-life of the tofu you are using. Makes 1 ½ cups.

Instructions for Lime and Chili Fish Tacos:

Combine the chili flakes, lime juice, oil, salt and pepper. Coat both sides of fish with the mixture.
Heat a large non-stick frying pan over high heat. Cook the fish in batches, for 1-2 minutes each side or until cooked through.
Divide the lettuce between the tortillas and top with the fish. Serve with the Lime and Coriander Mayonnaise, lime wedges, jalapenos and coriander (cilantro).

Notes

*use corn tortillas if making the recipe gluten-free.

Recipe excerpted from 'Fresh and Light' with permission from Harper Collins Publishing.

Nutrition