Everyone loves tacos, but they aren’t the most natural weight-loss food. By pairing white fish with a juicy mango salsa, this recipe gives us the best of both worlds – it’s filling and tastes superb!
Serves 2
Prep 10 minutes
Cook 10 minutes
Ingredients
- 200g fresh mango, diced
- 100g red onions, diced
- 100g red pepper, diced
- 100g avocado, diced
- 20g sliced jalapeños
- juice of 1 lime
- olive oil spray
- 300g skinless white fish fillet (I use cod), cut into bite-size chunks
- 1 tsp fajita seasoning
- 6 small corn tortillas (25g each)
- handful of fresh coriander leaves
- smoked paprika, to taste
- hot sauce, to serve (optional)
Method
- First, make your salsa. In a bowl, mix together the mango, onions, pepper, avocado, jalapenos and lime juice.
- Heat a spray of oil in a frying pan over a medium heat until hot. In a separate bowl, sprinkle the fish with the fajita seasoning and toss to coat. Place on the hot pan and cook for about 3 minutes on each side until cooked through – the flesh should be opaque, and the pieces should have taken on some colour around the edges.
- Heat the tortillas briefly in a separate dry pan, then assemble the tacos, piling each tortilla up with fish and salsa. Garnish with fresh coriander and a sprinkle of paprika, and top with hot sauce, if liked.
A revolutionary diet cookbook and weight-loss plan -by eating filling meals you take back control of your hunger and your weight
A healthy and fuss-free take on a meatball bake, this orzo dish makes a comforting dinner perfectly paired with a fresh salad.
This recipe by Jamie Oliver brings together chicken, chorizo and seafood onto the barbecue grill to make an amazing medley of flavours.
Singing of summer, this is one of those beautiful dishes that’s at its best when made with bang-in-season zucchinis and tomatoes. An utter joy.
This fancy way of presenting vegetables has the advantage that the initial cooking can be done several hours ahead.
This recipe by Jamie Oliver is a celebration of Mediterranean flavours and ingredients, featuring tender salmon rubbed with anchovies, harissa couscous, chickpeas and vegetables. It comes out of the roasting tray ready to serve with harissa yoghurt and lemon.
Jamie Oliver’s flavour-packed prawn curry takes just 10 minutes to prepare with no compromise on taste – think juicy prawns, chickpea and mango in a creamy coconut curry sauce, all finished with a crunchy Bombay mix topping.
Filo is such a versatile pastry. No matter how you put this together, the results are always fun.
I once supervised and helped to cook this tart for 150 people in a woolshed in country Victoria, where it was served with the most sensational farm cream.
This is the dish Patrick Dempsey’s character tells Renée Zellweger’s Bridget Jones that he would have brought her on their imaginary second date in Bridget Jones’s Baby.