Fish Tacos

Fish Tacos

Take taco Tuesday to another level. Tacos are quick to whip up and the yogurt jalapeno dressing adds that extra touch of spice. So what are you waiting for? Get your fiesta on tonight!



  • 300g white fish
  • 2 Tbsp flour
  • 1 tsp (each) cumin, paprika, onion powder
  • Salt and pepper
  • 1 egg, beaten
  • 1 cup (110g) breadcrumbs
  • Oil for frying
  • 2 cups (180g) shredded cabbage
  • 1 carrot, grated
  • 2 Tbsp red onion, finely chopped
  • 1 cup (250ml) EasiYo Greek Style Unsweetened yogurt
  • 2-3 Tbsp chopped jalapenos
  • 8 soft shell tacos
  • 1 avocado, sliced
  • 2 tomatoes, diced
  • Handful fresh coriander
  • 1 lime, quartered


  1. Cut fish into eight long pieces.
  2. Mix the flour and seasonings together and coat the fish.
  3. Dip the fish into the egg, then into the breadcrumbs until well coated, and refrigerate until needed.
  4. Prepare the slaw by tossing together the cabbage, carrot & red onion.
  5. Prepare the dressing by mixing together the yogurt and jalapenos.
  6. When ready to serve, heat the oil in a frypan and cook the fish on medium heat until crisp on all sides & cooked through. Drain fish on paper towels.
  7. Divide the slaw onto eight tacos. Top with warm fish pieces, avocado slices, diced tomato, jalapeno dressing and fresh coriander. Serve immediately with a quarter of lime to the side.