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Yoplait Griego

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Fish Tacos with Coleslaw

35 mins
20 mins
Low
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If you love fish tacos, try this recipe with a light batter and instead of being fried in oil, they are baked and accompanied by a coleslaw with chipotle and Yoplait® Natural Greek Yogurt. Ideal for the Lenten season.
Learn more about Yoplait Griego

Ingredients

4 portions
  • 600 grams white fish steak, in medium strips
  • 1 cup coconut milk, for the fish
  • 1 egg white, for the fish
  • 1 tablespoon mustard, for the fish
  • to taste salt, for the fish
  • to taste black pepper, for the fish
  • 2 cups rice flour, for the fish
  • 1 teaspoon garlic powder, for the fish
  • 1 tablespoon paprika, for the fish
  • 1/4 cups potato flake, for puree, for the batter
  • enough spray oil, for the batter
  • 1 1/2 cups red cabbage, in strips, for the salad
  • 1/2 cups onion, finely chopped, for the salad
  • 1 cup carrot, grated, for salad
  • 1 tablespoon lemon zest, for the salad
  • 1/4 cups chipotle chili, ground and in marinade, for the salad
  • 1 1/2 cups Yoplait® greek natural yogurt
  • to taste salt, for the salad
  • to taste black pepper, for the salad
  • corn tortillas, hot, for the taco
  • to taste guacamole, for the taco
  • 1/2 cups coriander, leaves, to accompany
  • lemons, in thirds, to accompany

Preparation

In a bowl mix the coconut milk with the egg white and mustard, season with salt and pepper and integrate. Place the strips of fish fillet ensuring that they are perfectly covered with the liquid, cover with adhesive plastic and refrigerate until use.
Preheat the oven to 180 ° C.
In a bowl mix the rice flour, garlic powder, paprika and potato flake until the ingredients are well integrated.
Remove a piece of fish strip with the help of a fork to remove excess liquid, place the strip on the bowl with rice flour and cover completely. In a suitable baking tray and with waxed paper, arrange the fish strip, spray with cooking spray and repeat until finished. Bake for 10 minutes at 180 ° C, or until the fish is well cooked. Reserve hot.
In a bowl mix the purple cabbage with the onion, carrot, lemon zest, chipotle chili in adobo, Yoplait® Natural Greek Yogurt, enough salt and pepper. Mix until integrated and reserve until use in refrigeration.
Prepare your taco, place a little guacamole in a corn tortilla, add the fish in strips, add the salad with Yoplait® Natural Greek Yogurt, accompany with coriander and lemon.

PRESENTATION

Prepare your taco with guacamole, fish and purple cabbage salad and Yoplait® Natural Greek Yogurt.

TIPS

If you don't want to use milk or egg to coat, use honey to get the flour to adhere to the fish, just consider that the flavor will be sweeter.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
120.7
kcal
6.04%
Carbohydrate, by difference
17
g
5.67%
Protein
8.8
g
17.6%
Total lipid (fat)
2
g
3.08%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (1)
Gabriela Tellez Espinosa
02/04/2021 07:07:50
Quedan de verdad deliciosos!

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