Crispy fish tacos (2 portions)

Nutritional value: (per portion) 499 kcal P 48 g C 51g F 11.5g Fiber 8g


  • 250g haddock/cod or your prefered fish
  • Fish batter– sparkling water, wholegrain flour, chili powder, garlic powder, salt, and pepper or use only egg whites, spices and dip it in panko breadcrumb.
  • 4 Tortillas– white or yellow corn tortillas work best

For the sauce:

2 tbsps greek yogurt, 1 tbsp mayo, 1 tbsp sriracha, Black pepper and Salt, Garlic


Diced avocado, diced tomato, sliced green onion, chopped cilantro leaves. Lime wedges, to serve


  1. Heat the vegetable oil in a large pot on 180°C
  2. Coat the fish in the batter or panko then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. 
  3. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
  4. Make the avocado crema: Add the avocados, greek yogurt, lime juice, and salt to a blender and blend until smooth.
  5. To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
  6. Enjoy!
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