Fish Tacos With Spicy Chipotle

 LF | SF | DF

How It's done:

Dressing Ingredients

1/2 cup plain greek yogurt
1 Tsp chipotle sauce (or more to taste)
1 Tbsp lime juice
Pinch of salt

Combine all ingredients in blender and set aside.

Fish Ingredients

700g whitefish, cut into strips
1 cup Panko breadcrumbs
1 egg, whisked
1 tsp garlic powder
1 tsp ground cumin
2 tsp chilli powder
1 tsp sea salt
1/2 tsp cracked black pepper


Preheat the oven to 180 degrees C. Spread Panko crumbs in an even layer on a baking tray and bake for 5 mins (shake halfway through) until the crumbs are golden brown. Add the Panko to a medium bowl, add garlic powder, cumin, chilli powder, salt and pepper and stir to combine. Take each strip of fish and dip it into the egg, then Panko and then place on the lined baking tray. Repeat until all fish is coated. Bake the fish for 10 mins or until cooked through and remove from the oven. Layer the dressing, fish and salad of choice in soft tortilla shells to serve.

Cooking Time

25-30 mins