Almond-Crusted Fish Tacos
These easy almond-crusted fish tacos using homemade tortillas make for a satisfying, healthy dinner the whole family will love.
Servings 4 serves
Ingredients
- 1.5 cups self-raising flour
- 1 cup greek yoghurt
- 1 Tbs extra virgin olive oil
- 400 g basa fillets
- 2 egg whites
- 50 g flaked almonds
- 1 tsp paprika
- 200 g lettuce shredded
- 1 carrot grated
- 2 spring onions sliced
- Juice of 1 lime
- 3 Tbsp greek yoghurt
- ½ tsp dijon mustard
Instructions
- Preheat the oven to 200°C and line a baking tray with baking paper.
- In a bowl, mix flour and yoghurt into a sticky dough. Divide into 8 balls, then roll each into thin circles with a rolling pin on a floured surface.
- Heat a little oil in a large frying pan and cook each tortilla for 1–2 minutes per side, until lightly golden.
- Meanwhile, lightly crush the flaked almonds with a rolling pin. Mix the almonds with paprika, salt, and pepper. Pat the fish fillets dry, dip them in egg whites, then press them into the almond mixture to coat both sides.
- Place the coated fish on the prepared tray and drizzle or spray lightly with olive oil. Bake for 12–15 minutes, or until the coating is golden and the fish flakes easily with a fork. Once cooked, cut the fish into bite-sized chunks.
- In a bowl, combine lettuce, carrot, spring onions, lime juice, yoghurt, mustard, salt, and pepper.
- Place some coleslaw and 3–4 fish chunks on each tortilla. Fold and enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Greek yoghurt: Choose plain, unsweetened Greek yoghurt with live cultures and no added thickeners, sweeteners or flavours.
- Flaked almonds: Choose plain, unsalted almonds without added oils, flavourings or coatings.
- Lime juice: Use freshly squeezed lime juice rather than bottled juice with preservatives or added sugars.
- Dijon mustard: Choose a mustard with a simple ingredient list, ideally without added sugars, colours or unnecessary additives.