Crispy White Fish Tacos

Fish tacos feel indulgent but the macros are excellent when the fish is baked rather than deep-fried. The chipotle yoghurt sauce delivers the creaminess of soured cream at a fraction of the calories. These are genuinely good enough to make on a weeknight without thinking of it as diet food.

Ingredients

Fish:

• 400g cod or haddock fillets, cut into thick strips
• 30g plain breadcrumbs
• 1 tsp smoked paprika
• 1 tsp garlic granules
• ½ tsp cumin
• Salt and pepper
• 1 egg, beaten

Slaw:

• ¼ white cabbage, finely shredded
• 1 carrot, grated
• 2 tbsp fat-free Greek yoghurt
• 1 tsp apple cider vinegar
• Salt

Sauce:

• 3 tbsp fat-free Greek yoghurt
• 1 tsp chipotle paste
• Juice of ½ lime

To serve:

• 6 small corn tortillas
• Lime wedges, fresh coriander

Method

1. Preheat oven to 210°C. Line a baking tray.
2. Mix the breadcrumbs with paprika, garlic granules, cumin, salt, and pepper.
3. Dip each fish strip in beaten egg, then coat in the breadcrumb mixture.
4. Place on the baking tray and bake for 16–18 minutes, flipping halfway.
5. Mix together the slaw ingredients. Mix together the chipotle sauce ingredients.
6. Warm the tortillas in a dry pan for 30 seconds each side.
7. Build the tacos: slaw, fish strips, chipotle sauce, coriander, lime juice.

Nutrition Notes

Baking rather than frying the fish removes roughly 200 calories per portion. The Greek yoghurt sauce and slaw dressing together add under 50 calories while keeping the tacos creamy and satisfying.