Fish Tacos

Fish Tacos

Blood Sugar: 5Servings: 6Preparation Time: 16minMeal Category: Lunch
Micronutrients:Omega 3CalciumVitamin A

Macronutrients per 100g

Energy
173kcal
Sugar
1g
Fat
8g
Fiber
2g
Sat fat
3g
Protein
14g
Carbs
11g
Sodium
199mg

Ingredients

600g / 21.16oz skin on Ocean or rainbow trout fillets, 2 tsp Red curry paste, 2 tbsp Coconut cream, 1 tsp Fish sauce, 1 tsp Pure maple syrup, Juice of 1/2 lime Lime juice, 1 tbsp for drizzling Extra virgin olive oil, 6 x 40g / 6 x 1.41oz warmed Wholemeal tortillas, 2 cups shredded Lettuce leaves, 130g / 4.59oz Greek-style yoghurt, to serve Lime or lemon wedges

Preparation

1. Put 600g / 21.16oz skin on trout fillets in a large bowl. 2. Combine 2 tsp red curry paste, 2 tbsp coconut cream, 1 tsp fish sauce, 1 tsp pure maple syrup, and juice of 1/2 lime in another bowl. 3. Pour the curry mixture over the trout and marinate for at least 20 minutes. 4. Heat a barbecue hotplate or frying pan to medium heat and drizzle with 1 tbsp extra virgin olive oil. 5. Cook the trout, skin side down, for 2-3 minutes on each side or until done to your liking. 6. Remove from the heat, flake the trout into a bowl, and discard the skin. 7. Put the trout, 6 x 40g / 6 x 1.41oz warmed wholemeal tortillas, shredded lettuce, 130g / 4.59oz Greek-style yoghurt, and lime or lemon wedges in the center of the table for everyone to assemble their own taco.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
35% of RDI
Vitamin C
3% of RDI
Omega 3
39% of RDI
Vitamin A
70% of RDI
Calcium
82% of RDI
Folate
31% of RDI

Good to know

For those who don't like their food too spicy, use a mild curry paste. For toddlers, serve the trout with a little brown rice or quinoa and a dollop of yoghurt. Left-over trout can be used in a lunchbox salad.

How to Prepare

1. Put 600g / 21.16oz skin on trout fillets in a large bowl. 2. Combine 2 tsp red curry paste, 2 tbsp coconut cream, 1 tsp fish sauce, 1 tsp pure maple syrup, and juice of 1/2 lime in another bowl. 3. Pour the curry mixture over the trout and marinate for at least 20 minutes. 4. Heat a barbecue hotplate or frying pan to medium heat and drizzle with 1 tbsp extra virgin olive oil. 5. Cook the trout, skin side down, for 2-3 minutes on each side or until done to your liking. 6. Remove from the heat, flake the trout into a bowl, and discard the skin. 7. Put the trout, 6 x 40g / 6 x 1.41oz warmed wholemeal tortillas, shredded lettuce, 130g / 4.59oz Greek-style yoghurt, and lime or lemon wedges in the center of the table for everyone to assemble their own taco.

Good to Know

For those who don't like their food too spicy, use a mild curry paste. For toddlers, serve the trout with a little brown rice or quinoa and a dollop of yoghurt. Left-over trout can be used in a lunchbox salad.

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