Mexican Fish Tacos

560 Calories* PER SERVING 54g* / 40% PROTEIN, 53g / 39% CARBOHYDRATES, 14g* / 21% FAT

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Step 1

1. Preheat the oven to 400° (gas) or 350° (fan). add the fish to an ovenproof dish. season with salt, pepper, ground cumin and garlic powder. You may need to add a little water to prevent the fish from becoming too dry. Bake in the oven for about 10-15 minutes, or until the fish is opaque and flakes easily.

Step 2

2. In the meantime, rinse the rice prior to cooking. Add to a pot of lightly salted water and cook, according to the instructions on the packet.

Step 3

3. Rinse the carrots and the cabbage. Grate the carrot and finely chopped the cabbage and combine them into a bowl. Add the mayonnaise and sour cream and mix well.

Step 4

4. When the fish is ready, flake it and let it cool for a few minutes. Warm the tortillas according to the instructions on the packet, or heat them in the oven at 475°F for 4 minutes to warm it through.

Step 5

5. Fill the tacos with the fish and top with the vegetable mix, pico de gallo, cilantro, chili flakes and lemon juice. Serve with the rice on the side.