Fish Tacos & Spicy Salsa

Recipe provided by Nourish App – Bay City Gym Members get to subscribe to this meal planning and recipe app for a discounted price.  Contact reception to be set up.

• 2 x Taco Tortillas (small)
• 250 g Snapper
• 1 tsp Extra Virgin Olive Oil
• ½ tsp Cajun Seasoning
• ½ cup Red Cabbage
• 2 ½ Tbsp High Protein Greek Yoghurt (Natural)
• ½ handful Fresh Coriander
• ½ Tbsp Fresh Mint
• ¼ Tbsp Lime Juice
• ¼ med Green Capsicum
• 1 Tbsp Jalapenos (Sliced)
• ¾ whole Spring Onion
• ½ Tbsp Apple Cider Vinegar
• ½ handful Fresh Coriander
• ¼ Tbsp Lime Juice
• 3 whole Cherry Tomatoes

Serves: 1

• To make the salsa, slice the cherry tomatoes, jalapenos, spring onions and coriander. Combine in a blender with lime juice and apple cider vinegar.
• Using a vegetable peeler or a knife, shred the cabbage. Place in a bowl and sprinkle with salt. Place to one side. roughly chop the capsicum.
• Bring a large frying pan or BBQ to high heat. Chargrill the capsicum.
• Brush the fish fillets with olive oil, and sprinkle over the cajun seasoning.
• Warm the tortillas for 1–2 minutes on each side or until charred and crisp. Set aside and keep warm.
• Place the fish on the BBQ or in the pan and cook for 1–2 minutes on each side or until charred and just cooked through.
• Spread the greek yoghurt over the base of the tortillas, and top with the cabbage, capsicum, and fish. Serve with the jalapeño salsa, fresh coriander, mint and lime juice.