Spiced Fish Tacos with Lime Crema
Oven baked fish fillets in soft taco shells with pickled red cabbage and lime crema
Servings: 2 people
Calories: 403kcal
Ingredients
Oven Baked Fish
- 2 barramundi fillets
- ½ tsp smoked paprika powder
- ¼ tsp cayenne powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground chipotle
- 1 tbsp lime juice
Corn Salsa
- 80 g corn kernels
- 1 fresh jalapenos- finely diced
- ¼ red onions- finely diced
Quick Pickled Red Cabbage
- 1/2 small red cabbage- cut into thin slices
- 500 ml apple cider vinegar
- 375 ml water
- 110 g sugar
- 1 tsp cumin seeds
- 1 tsp black peppercorns
Healthy Lime Crema
- 100 g greek yoghurt
- 1 tsp dijon mustard
- 1 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp smoked chipotle powder
To Assemble
- 6-8 taco shells
- 1 handful fresh coriander- leaves picked
- 1 jalapeno chilli- thinly sliced
- 2 stalks spring onions- thinly sliced
- 1 lime- quartered
Instructions
Quick Pickled Red Cabbage
- Slice the cabbage into thin slivers and place them into a clean glass jar
- Combine the vinegar, water and sugar in a small saucepan, place over low heat and stir until the sugar is dissolved.
- Add the cumin seeds and black peppercorns, turn the heat to medium high and bring to boil
- Allow to cool slightly, then pour the brine over the cabbage slivers until the cabbage is submerged. Set aside for at least 3 hours, or up to a week in the fridge to allow the flavours to develop further
Baked Spicy Fish
- Pre-heat the oven to 190°C
- Combine the spices and lime juice together, then coat the barramundi fillets in the marinade. Place the fillets onto a baking sheet lined with parchment, then season generously with salt and pepper
- Bake for 16-20 minutes, until the fish is firm. Set aside and allow to cool
Corn Salsa
- Finely dice the jalapeno & red onion, then combine with the corn kernels
Healthy Lime Crema
- Combine all of the ingredients in a small bowl, and whisk until smooth
To Assemble
- Crumble the fish fillets into bite-sized chunks, then distribute them among the taco shells
- Fill each shell with some pickled cabbage and corn salsa
- Drizzle with the lime crema, then garnish with coriander, jalapeno slices and spring onions
- Serve warm with fresh lime wedges on the side
Notes
Calories: 403kcal
Carbs: 39.1g | Fat: 8.8g | Protein: 40.7g
