A daring midnight raid on flavor where fish and onion slip into tortillas under the cover of lime‑bright secrecy.
30minutes
270kcal / serving
2serves
Easydifficulty
corn tortillaslime
Ingredients
200 gfish fillets, thinly sliced
½onion, thinly shredded
50 gplain yoghurt
10 mlcoconut oil
2corn tortillas (≈100 g total)
1 tbsplime juice
to tastesalt and black pepper
22gprotein
30gcarbs
12gfat
≈ 270 kcal each, don't quote us
Method
Heat the coconut oil in a skillet over medium‑high heat; season the fish with salt and pepper and quickly sear 2‑3 minutes per side until opaque and flaky.
In a small bowl combine the shredded onion with yoghurt, lime juice, a pinch of salt and pepper to make a tangy slaw; let it rest while the fish cooks.
Warm the corn tortillas on a dry pan for 30 seconds each side, keeping them pliable.
Assemble each taco: place fish strips on a tortilla, top with the yoghurt‑onion slaw, and finish with an extra squeeze of lime if desired.
Serve immediately while the fish is still hot and the slaw is cool‑crisp.
Don't over‑cook the fish – it should stay moist inside; a quick flip is all that's needed for tender tacos.
Serve alongside Cue a heist‑movie soundtrack and practice your best “stealthy” walk across the kitchen floor.