• 600 g white fish (my preference is blue cod but sole works well too)
  • 1/4 cup flour
  • 2 eggs, beaten
  • 1/2 – 3/4 cup of each polenta and wholegrain bread crumbs
  • 1 Tablespoon of Mexican seasoning (Mexican seasoning – mix together 1 heaped tbsp ground cumin, 1 tbsp chili powder, 1 tsp sugar, 1 tsp salt, 1 tsp oregano in a jar and shake well) *use less or more depending on spice preference
  • Neutral oil for cooking

To serve

  • 10 small corn tortillas (or wholegrain flour tortillas)
  • Unsweetened natural yoghurt
  • 1 batch of Guacamole
  • 1 ripe mango, diced
  • 2 carrots, thinly sliced / julienned
  • 1/2 cucumber, thinly sliced  / julienned
  • 1/4 red cabbage, thinly sliced
  • 1/4 white cabbage, thinly sliced or 2 cups of shredded lettuce / baby spinach
  • 4 limes, 3 quartered and one chopped in half
  • 1/2 cup coriander leaves


Make the guacamole as per instructions here.

Cut the fish fillets into strips removing any bones.

Place the flour and beaten eggs into separate bowls. Mix the polenta, bread crumbs and mexican seasoning together in another bowl.

Dust the fish strips in flour, dip them in egg and coat with the polenta crumb mix.

Heat the oil in a pan and fry the crumbed fish until golden.

While the fish is cooking lay all of the sliced vegetables, mango and coriander leaves on a large chopping board and drizzle with the juice of one lime. Alternatively you can toss them all together in a large salad bowl.

Heat the tortillas in the oven if desired.

To serve lay out the chopping board of vegetables or salad, lime wedges, tortillas, small bowl of natural yoghurt, guacamole and fish on the table for everyone to build their own tacos.

Its a messy one but great fun… Enjoy!

Serves 4


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