This is an incredibly easy recipe that I threw together one night when I wanted something quick, easy, low in points and packed with flavour. You could serve these taco’s with taco shells (which are around 2sp each) or mini tortilla (3sp each – my hubby likes them this way), or if like me you love a good salad, you can serve with a mix of any 0sp salad ingredients you fancy (see my suggestions below).

The recipe may look complicated but I promise you it’s not. It mainly involves a bit of blending and a little frying and voila – dinner is served! The mango salsa and the avocado cream bring a lovely freshness to this dish. I’ve left chilli out of the avocado cream so it’s a nice cooling antidote to the spicy salsa but if you are a spice fiend (like me) feel free to add half a chilli to the blender. Both dips serve 4 so I usually reserve 2 portions of each for salad dressing the next day. The mango salsa is 0sp though so you could finish it off between 2 and that wouldn’t be an issue!

Fish Taco Bowl

Ingredients

For the fish – 0sp

2 x large basa fish fillets (or 4 x small basa fillets) (I get mine in Aldi – they are so cheap!!)

Spice Mix – mix together ½ tsp each paprika, smoked paprika, chilli powder, cumin, oregano, garlic powder, salt (you could also use a taco spice mix from the supermarket but just be careful to check it for points)

1 lime, halved

For the avocado cream (serves 4 – 2sp per serving)

100g avocado flesh

3 tbsp lightest soured cream

Handful of fresh coriander

¼ tsp garlic powder

Juice of ½ lime

For the mango salsa – 0sp (serves 4)

Small tub pre prepared mango

Handful of fresh coriander

2 x spring onions

½ deseeded red chilli

Juice of ½ lime

Serve with

Mixed salad (ingredients of your choice, I used tomato, cucumber, red cabbage, sweetcorn, salad leaves and spring onion)

Or

Homemade slaw (finely sliced ½ red cabbage, ½ large onion, 2 large carrots, mix and add juice of 1 lime, season with salt and pepper and mix).

You could also serve with taco shells (which are around 2sp each) or mini tortilla (3sp each) or even some spicy rice (5sp per half pack) but be careful to add the extra points.

Method

Add all the spices from the spice mix into a large bowl and combine. Add the fish and the juice of ½ lime and coat everything well in the lime/ spice mix. Cover and pop in the fridge until you are ready to cook.

Next make the salsa. Pop all the ingredients into a blender, season with salt and pulse until the consistency of your choice, I like it almost smooth with a few chunky bits. Empty the contents of the blender into a bowl and pop in the fridge.

Rinse out the blender and then add all the ingredients for the avocado cream. Season with salt and black pepper and then blend until smooth. Add a little water if you would like the cream a bit more loose. Empty contents into a new bowl and pop in the fridge.

Prepare any salad ingredients you are having. Then once everything is ready to roll, take a non stick frying pan, spray with 1kal, heat to medium high. Fry the fish on one side for 2-3 minutes then turn over and fry for 2-3 minutes on the other side (until cooked to your liking).

Serve on a bed of salad with salsa and avo cream drizzled across the top. I also added a few jalapenos.

Enjoy!