Fish tacos with coconut lime cream (Dan Jones)Fish tacos with coconut lime cream (Dan Jones) © Copyright

Fish tacos with a twist

Tacos have long been an FS favourite, and thanks to Lucy Bee’s new cookbook Coconut Oil: Recipes For Real Life, we’re adding this fishy take on the Mexican classic to our repertoire. Now when you think tacos, you might think of the greasy kind you get from a pre-made dinner kit or from a local cantina, but these pack a huge amount of protein per serving, plus the good types of fat your body needs to fuel itself properly.

Throw in chilli, cumin, paprika and legumes, and you’ve got a dish that’s high in heart- and brain-healthy minerals and anti-oxidants. 

Once you’ve gourged on these tasty treats, you'll never think of haddock in the same way again.

INGREDIENTS

(serves 2)

  • 500g haddock fillet
  • 4 garlic cloves; 2 chopped and 2 crushed
  • Juice of 1 lime
  • 3/4 tsp ground cumin
  • 3/4 tsp dried chilli flakes
  • Lucy Bee Himalayan salt and ground black pepper
  • 1 tbsp Lucy Bee cocnut oil
  • 100g onions, chopped
  • 400g tin black (turtle) beans, drained and rinsed
  • 30g coconut butter (opitional)
  • 150ml (plus 2 tbsp) water
  • 1 400g tin chopped tomatoes
  • 1 tsp smoked paprika

For the coconut cream

  • Juice of 1/2 lime
  • 160ml tin coconut cream
  • 120ml water

Method

  1. Preheat the oven to 180 C. Mix the chopped garlic, lime juice, 1/4 tsp cumin and chilli flakes in
    a dish, add the fish and leave to marinate for 15 to 20 minutes. 

  2. Meanwhile, for the sauce, melt the coconut oil in a deep frying pan or saucepan, add onions and sauté for five minutes or until translucent, then add crushed garlic and sauté for a minute. Add the black (turtle) beans, coconut butter if using, water, chopped tomatoes, 1⁄2 tsp cumin and paprika, and bring to the boil. Once the sauce is bubbling, reduce the heat and simmer for 20 minutes. 

  3. Put lime juice, coconut cream, water and a pinch of salt in a bowl and mix well. Transfer the fish and marinade to a baking tray, add salt and pepper to taste, and bake for 20 minutes. 

  4. Once cooked, shred fish into a dish and place the ingredients in separate dishes for everyone to build their own wrap.

Nutritional info per serving 

Calories: 736
Protein: 65g
Fat: 23g
Carbs: 69g

Fish tacos with coconut lime cream (Dan Jones)


Looking for more tasty fish meals? Try our recipe for one-pot fish stew.

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