These healthy fish tacos are a fresh and simple meal featuring juicy white fish or salmon, cabbage and capsicum salsa, and a creamy dill-yogurt sauce. Perfect for a quick and very satisfying dinner!
Health benefits
These fish tacos provide lean protein from the fish, fibre from the cabbage and capsicum, and healthy fats from the avocado. Dill, a nutrient-rich herb, adds flavour while aiding digestion, and using lettuce wraps instead of tortillas keeps this meal light and low-carb.
Ingredients
Each taco is loaded with tender, marinated fish, crisp cabbage, sweet capsicum, creamy avocado, and a hint of cumin and dried apricots in the salsa for a unique twist. Topped with a simple dill yogurt sauce, this dish is bursting with fresh flavour.
How to make this simple fish tacos recipe
Start by marinating the fish in lemon juice and dill for 5-10 minutes. Pan-fry the fish in coconut oil until just cooked through. While the fish cooks, prepare the salsa by mixing all salsa ingredients in a bowl and the yogurt sauce in another. Assemble by layering the fish and salsa into cos lettuce leaves, topping with the dill yogurt.
Serving suggestions and how to store
Serve these tacos with extra lemon wedges and a side of fresh salad for a complete meal. Store leftover salsa and yogurt in separate airtight containers in the fridge for up to two days, and cook the fish fresh for the best flavour.
Vary these fish tacos to suit your dietary needs
For a vegetarian version, swap the fish for diced firm organic tofu marinated and cooked in the same way.
For more delicious, easy to make healthy fish recipes, click HERE.
Ingredients
Fish
- 4 fillets white fish or salmon -cubed (snapper or ling work well)
- 2 tbsp fresh dill -chopped
- 1 lemon/s -juice
- coconut oil -for cooking
Salsa
- 1 cup/s shredded cabbage
- 1 red capsicum/s -chopped
- 1 avocado/s (large) chopped
- 2 tbsp fresh dill -chopped
- ½ red onion/s -chopped
- 2 dried apricots -chopped (use sulphur free dried apricots if fresh apricots are not in season)
- ½ tsp ground cumin
- ½ tsp sea salt
Yoghurt
- 125 g natural, Greek or coconut yoghurt (½ cup)
- ½ clove/s garlic -crushed
- 2 tbsp fresh dill -chopped
- 1 Cos lettuce -to serve
Method
- Marinade the fish in the dill and lemon for 5-10 minutes. Then pan fry the fish in coconut oil for a couple of minutes until cooked.
- Mix together all salsa ingredients in a bowl and yoghurt ingredients in another bowl.
- Assemble ‘tacos’ in cos lettuce leaves, salmon, salsa, top with yoghurt wrap and enjoy.
Variations
Vegetarian
Replace the fish with diced firm organic tofu.Jessica Donovan
This Fish Tacos recipe is thanks to my friend and fellow Naturopath Jessica Donovan from Natural Super Kids.
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Tracey says
Your email was quite timely as I was sitting here trying to decide what to have for dinner. This is now on the menu for tonight. Thank you!
Georgia Harding says
Hope you enjoyed Tracey G x
Tracey says
Absolutely delicious, thank you! And took no time at all to cook and prepare.
Katrina Mirkovic says
Absolutely loved the fish tacos. I used salmon and they were delicious. This will certainly be high on my rotation list. Thank you
Georgia Harding says
So glad you loved them Katrina, cheers for the 5?s G x