Preparation time
15 minutes
Cooking time
5 minutes
Serving time
Serves 4-6
STEP 1
Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 20- 30 minutes. Drain excess liquid, massage cabbage with your hands to help soften.
STEP 2
Combine Fish Marinade ingredients in a bowl with the fish fillets. Set aside for 5 minutes to marinate.
STEP 3
Make the chipotle yoghurt. Place all the ingredients in a bowl & stir to combine.
STEP 4
Make the salsa. Place all the ingredients in a bowl & stir to combine.
STEP 5
Heat oil in a frypan or a chargrill pan over high heat. Cook fish for 2 minutes on each side, or until charred and cooked.
STEP 6
Break fish into large chunks.
STEP 7
To assemble tacos, a dollop of FUGY yoghurt & smear to cover tortilla. Top with cabbage then fish, a squeeze of lime juice. Spoon over salsa. Drizzle with the chipotle yoghurt dressing. Sprinkle with the spring onions & coriander. Fold tortilla over and enjoy!
Yoghurt is an easy, no-guilt topping for Mexican food. Greek yoghurt is a healthier, delicious & convincing alternative to sour cream for finishing tacos. Lower in calories than sour cream. But with the same tangy creaminess. Adding different flavours to your yoghurt can elevate dressings to a whole new level.
