Fish tacos

Thursday, February 22, 2018. Author Sabrina Neilson and Nicola Hanson

Fish tacos

Quick and simple to prepare - this recipe can be whipped up for a midweek supper when you are likely to be pressed for time. The fish adds anti-inflammatory, omega-3 fatty acids as well as a lean source of protein.

Serves 1

Ingredients

2 skinless cod fillets (6 oz / 180g)
2 Tbsp chipotle spices (15g)
1 small lettuce, chopped
1/2 lime, juiced
1 tsp olive oil (5ml)
3 soft taco shells
1 small bunch cilantro

Instructions

1. Pre-heat the oven to 350 F (175C).
2. Bake the cod in the chipotle spices and the small amount of olive oil for 25 minutes, until flaky.
3. Fill the 3 taco shells with the flaked fish and chopped lettuce. You can lightly toast the tacos shells in a dry skillet before filling
4. Serve with lime, cilantro, and some chunky tomato salsa.

Nutritional profile per serving

Calories=345 kcals
Protein=35g
Carbs=40g
Fat-5g

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