Fish ‘Tacos’ with Easy Coriander Hot Sauce
They’re super delicious and with the fresh zesty hot sauce your taste buds will be happy!
If you’re using the lettuce leaves it’s a pretty light meal. So see the more substantial options below if you’re feeling hungry.
- 1bunch coriander(cilantro)
- 1-2red chilli peppers
- 2tablespoonslime juice
- 2fish filletseach sliced into 3 long fingers
- 2medium zucchinigrated
- 6cos lettuce leaves or zucchini tortillasto serve
- For the sauce, chop coriander (cilantro) leaves and stems coarsely. Place in a tall jug or wide mouthed jar large enough to fit your stick blender. Add chilli, 4 tablespoons extra virgin olive oil and lime juice. Blitz using your stick blender until you have a pureed vibrant green sauce. If you don’t have a stick blender, use a food processor, regular blender of chop everything by hand.
- Heat a medium frying pan on a medium high heat. Season fish with a pinch of salt. Add a splash of oil to the pan and cook fish for 2-4 minutes on each side or until browned and cooked through.
- Fill 6 lettuce leaves or zucchini tortillas with the grated zucchini. Top with 1 piece of fish for each leaf / tortilla. Serve with hot sauce drizzled over.
WINE MATCH: A cold beer or glass of pinot gris.
Variations & Substitutions
taco bowls – serve shredded lettuce and grated zucchini in two bowls then top with hot fish and the green sauce.
short on time – use a commercial hot sauce instead.
vegetarian – fish = pan fried halloumi cheese or fried eggs.
more substantial (carb lovers) – warm tortillas or flat bread.
more substantial (low carb) – serve with mayo, sour cream, avocado, peanuts, almonds or roast cashews. Using the zucchini tortillas makes it much more filling than the lettuce leaves.
family friendly – skip the chilli pepper.
different herbs – basil or parsley.
carnivore – pork fillet, pork sausages, chicken thigh fillets are all lovely with the sauce.
no lime – use lemon juice.
crispy fish – dust fish with almond meal or another flour before pan frying.
Waste Avoidance Strategy
coriander – best to use for another meal. Can be frozen but will wilt when defrosted.
red chillies – will keep for months in the fridge. Can be frozen or left unwrapped in the fridge they will slowly turn into dried chillies and still be edible.
lime – will keep in a plastic bag in the fridge for months.
fish fillets – freeze the fillets alone or you could make the fish cakes and freeze the mixture ready to defrost and cook.
zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.
lettuce – will keep in the fridge for a few weeks in a plastic bag. Otherwise use for another meal as it’s not great once frozen.
zucchini tortillas – freeze them.
No. Everything is best when freshly made! Leftovers will keep in the fridge for up to a week. Don’t freeze.
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Have fun in the kitchen!