![](https://b668119.smushcdn.com/668119/wp-content/uploads/2023/12/fish-tacos-400x400.png?lossy=1&strip=1&webp=1)
Fish tacos
Ingredients
4 Salmon fillet approx. 120grams each
8 wholemeal mini tortillas
Ā½ Red cabbage shredded (about 3 cups)
100 g baby spinach roughly chopped
1 red capsicum chopped into small pieces
2 celery stalk sliced into 1cm thick pieces
Dressing
ā cup reduced-fat plain yoghurt
1 tsp honey
1 tbsp Drizzle extra virgin olive oil
1 tsp dijon mustard
2 tsp lemon juice
Instructions
- Heat 1 tsp olive oil in a medium fry pan
- Add the salmon to the pan and cook for 10 minutes each side, until salmon easily flakes away when a fork is pushed down onto it
- In a bowl, combine all the ingredients for the dressing
- Add the cabbage, spinach, capsicum and celery into the bowl with the dressing and toss to combine
- Warm tortillas in oven until golden brown (~5 mins)
- Lay tortillas on plates and assemble tacos ā add Ā½ salmon fillet to each taco and top with 1/8 of the salad and dressing mix
Nutrition
Calories: 555kcalCarbohydrates: 32gProtein: 34gFat: 31gSodium: 554mgFiber: 8gCalcium: 176mg
Tried this recipe?Let us know how it was!