Easy fish tacos with crispy vegetables
A fresh new take on tacos! This version with lightly spiced fish, mustardy yoghurt sauce and crisp seasonal vegetables will delight everyone.
Finely chop the onion. Cut cherry tomatoes into smaller pieces. Cut the radishes and cucumber into thin slices. Cut the avocado into slices.
Mix natural yogurt with mustards.
Heat the remaining olive oil in a pan and fry the fish on both sides. After frying, cool slightly and flake with a fork into smaller pieces.
Fill each taco with avocado, radish and cucumber, fish, cherry tomatoes and onion. Decorate with sauce and mint leaves.
Recipe as PDF
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