Fish tacos

Course dinner, Main Course
Servings 4


  • 4 Salmon fillet approx. 120grams each
  • 8 wholemeal mini tortillas
  • ½ Red cabbage shredded (about 3 cups)
  • 100 g baby spinach roughly chopped
  • 1 red capsicum chopped into small pieces
  • 2 celery stalk sliced into 1cm thick pieces


  • cup reduced-fat plain yoghurt
  • 1 tsp honey
  • 1 tbsp Drizzle extra virgin olive oil
  • 1 tsp dijon mustard
  • 2 tsp lemon juice


  • Heat 1 tsp olive oil in a medium fry pan
  • Add the salmon to the pan and cook for 10 minutes each side, until salmon easily flakes away when a fork is pushed down onto it
  • In a bowl, combine all the ingredients for the dressing
  • Add the cabbage, spinach, capsicum and celery into the bowl with the dressing and toss to combine
  • Warm tortillas in oven until golden brown (~5 mins)
  • Lay tortillas on plates and assemble tacos – add ½ salmon fillet to each taco and top with 1/8 of the salad and dressing mix


Calories: 555kcalCarbohydrates: 32gProtein: 34gFat: 31gSodium: 554mgFiber: 8gCalcium: 176mg
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