Lime fish tacos
Total Time30 minutes mins
Course: Main Course
Cuisine: Mexican
Keyword: Fish
Servings: 4 bariatric serves
Calories: 192kcal
- 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
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.
- 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.
Calories: 192kcal | Carbohydrates: 20g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 265mg | Potassium: 453mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1202IU | Vitamin C: 32mg | Calcium: 50mg | Iron: 2mg