Mexican Lemon Oregano Fish Tacos
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 320g per person. Country of origin: Mexico. Features fresh lemon zest and/or juice. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 151 kcal
- Protein
- 9.8 g
- Carbohydrate
- 21 g
- of which sugars
- 3 g
- Fat
- 4 g
- of which saturates
- 0.7 g
- Fibre
- 3 g
- Salt
- 0.56 g
Ingredients
- 600g firm white fish fillets
- 2 lemons, zest and 70ml juice
- 1 tsp dried Mexican oregano
- 1 tsp ground cumin
- 1 garlic clove, crushed
- 1 tbsp olive oil
- 8 corn tortillas
- 200g red cabbage, shredded
- 1 avocado, sliced
- 200g tomato salsa
- Small handful coriander
Method
Mix lemon, oregano, cumin, garlic and oil and coat the fish.
Rest for 15 minutes, then grill until flaky and lightly charred.
Warm the corn tortillas in a dry frying pan.
Break the fish into large flakes and divide among the tortillas.
Top with cabbage, avocado, salsa, coriander and a final squeeze of lemon.
Reviews
My first attempt at Mexican Lemon Oregano Fish Tacos was a success, with one small note for next time. We wanted more crunch, so added radish slices, but the original balance was already good.
John RedwoodI enjoyed making Mexican Lemon Oregano Fish Tacos and the instructions behaved exactly as promised. Large flakes stayed in the tacos better than finely shredded fish and looked more appetising.
steve4Mexican Lemon Oregano Fish Tacos earned a permanent place in my recipe folder. The lemon-oregano marinade was simple but made the fish taste fresh all the way through.
Steve Allanson