Fish tacos

Serves 2


  • 2 fillets of skinless, meaty white fish (haddock or cod is perfect)

  • 2 tsp smoked paprika

  • 1 tsp dried oregano

  • 1/2 tsp garlic powder or granules

  • Sprinkling of cayenne pepper to your taste

  • 1 avocado

  • Juice of 1 lime

  • Small handful of chopped coriander

  • 2 large tomatoes, or 10 cherry tomatoes, chopped 

  • 1/2 red onion, finely chopped

  • 2 handfuls of sliced iceburg lettuce 

  • Wholemeal wraps

  • 2 dollops fat-free yoghurt


  • Mix the spices and herbs and sprinkle on top of the fish fillets.

  • Put on a baking tray and bake in the oven at 180 fan for around 15 minutes, or until just cooked through. 

  • Meanwhile, chop up the tomatoes, red onion and coriander, and mix in a bowl. 

  • Slice the avocado.

  • Once the fish is cooked, assemble the tacos. 

  • Smear the yoghurt onto the wrap, followed by the iceberg lettuce, tomato salsa and avocado.

  • Using a fish slice, lay the cooked fillet on top, and gently break up into flakes.

  • Roll up and enjoy.

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  • No additional fat has been added to this dish.

  • Avocados are a great source of monounsaturated fat.

  • White fish is very low-fat and has a certain level of Omega-3 fatty acids which are essential for us, in particular for heart health. 

  • This dinner is healthy and really, really filling!