I always forget how good healthy, and easy fish tacos are until I make them and vow to make them more often. They're adaptable to any not too expensive fish. You can use any white fish fillet, like sole, snapper, catfish, or tilapia.
Ingredients
- 1 large Dover Sole, filleted into 4 fillets, no skin
- 100 g flour
- 150 ml milk
For the Sauce
- 4 tbsp any oil
- 8 spring onions sliced thinly on the diagonal
- 2 garlic cloves, finely chopped
- 0.5 small cucumber, very small dice, 1/2cm
- 50 g unsalted butter
- 2 tbsp any oil
For the Build
- 4 Little Gem lettuces, or similar romaine or cos
- 50 g fresh rocket leaves
- 200 g mayonnaise
- 4 tbsp fresh coriander, chopped
- squeeze lime juice
- 2 tbsp Siracha sauce
- 8 soft tortillas
Instructions
- Heat the oil, add the onions and garlic to soften for 5 minutes, add the cucumber and cook for a further 5 minutes. Then remove the pan from the stove.
- Meanwhile, cut the fillets into 2 or 3 pieces, dust in flour, milk, then flour again
- Heat the butter and oil until foaming. Add the sole pieces and gently sauté for a minute or so the flip over for a further 2 minutes, do not overcook.
- Put some onion mix, a little lettuce, and rocket on top of a tortilla. Then add a squeeze of mayo, then top with a couple of pieces of fish.
- Add a little Sriracha sauce, fold and roll the tortilla.
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Nutrition Facts
Soft Dover Sole Tacos
Amount per Serving
Calories
1145
% Daily Value*
Fat
79
g
122
%
Saturated Fat
27
g
169
%
Trans Fat
1
g
Cholesterol
151
mg
50
%
Sodium
1644
mg
71
%
Potassium
1417
mg
40
%
Carbohydrates
70
g
23
%
Fiber
9
g
38
%
Sugar
17
g
19
%
Protein
43
g
86
%
* Percent Daily Values are based on a 2000 calorie diet.
