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Lime fish tacos

Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Fish
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. 

Nutrition

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