Monday, 20 February 2012

I made soft-shelled fish tacos for dinner last night, and it was really nice. With 32 grams of protein and 7 grams of total fat it makes it a great dinner. I even had some left-overs to for lunch.
Soft-shelled fish tacos
1 mango, diced
2 limes
bunch coriander, chopped
1/2 red onion, finely diced
720g firm fish fillets
1 small iceberg lettuce
80g baby spinach
1 punnet cherry tomatoes, halved
1 avocado, sliced
1 chilli (optional)
Serves 4
Combine mango and juice of a lime with a tablespoon of coriander and the onion. Add chopped chilli if desired. Cook fish for three minutes a side until cooked through. Squeeze a little lime juice over the fish, sprinkle with coriander and remove from the heat. Plunge iceberg lettuce into cold water - this helps separate the lettuce as you remove each leaf. Stuff leaves with spinach, tomato, avocado, fish and mango salsa.


Yours in Health & Fitness,

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