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Blackened Fish Tacos with Chipotle Yoghurt Sauce

30 Minutes

4 Servings

653 Calories

45g Protein

67g Carbs

22g Fats

Blackened Fish Tacos  with Chipotle Yoghurt Sauce


  • Preheat the oven to 200°C and line a baking sheet with parchment paper.

  • Mix the panko breadcrumbs, and spices together in a shallow baking dish.

  • Place the egg into a separate shallow dish and beat well.

  • Now take the fillets of fish and place them one at a time, first into the egg wash and then into the panko mixture. Cover the fish in the breadcrumbs.

  • Once all fish have been coated in the panko, place them in a preheated non-stick pan that has been sprayed with oil.

  • Place 2 fish fillets at a time into the pan and sear each side for 1 minute and remove from the pan. Re-spray the pan with oil and repeat for the next 2 fillets. Place the seared fish onto a baking sheet and place in the the oven for 8 minutes.

  • While the fish is cooking, shred the cabbage (use green or purple cabbage, or a combination of both). For ease, use a food processor with appropriate cutting blade, alternatively thinly slice with a knife. Place the cabbage into a bowl and add in 1 teaspoon of apple cider vinegar and a small pinch of salt and pepper. Mix well and set aside.

  • With 3 minutes left on the cooking time for the fish, wrap the soft taco shells in foil and place in the oven to warm up.

  • To make the yogurt dip, place the yogurt into a small bowl and add in the lime juice, chili powder, honey, paprika and mix well.

  • The fish is cooked when it is flaky but not dry on the inside, the internal temperature should be (63°C).

  • To assemble the tacos take a taco shell and fill with a few small pieces of fish, top with cabbage slaw, and chipotle sauce.

Tip: Other topping options are sour cream, salsa, guacamole, and feta cheese.


Makes 16 Tacos

  • 4 small unthawed fillets of basa (or similar white fish)

  • 120g panko bread crumbs

  • 3 tsp. paprika

  • ½ tsp. cayenne pepper

  • ¾ tsp. garlic powder

  • ½ tsp. onion powder

  • ¼ tsp. salt

  • ⅛ tsp. pepper

  • 2 eggs

  • 16 small soft taco shells (either wheat or corn)


  • 210g shredded cabbage

  • 1 tsp, apple cider vinegar

  • pinch salt and pepper

Chipotle Yogurt Sauce:

  • 120g Greek yoghurt

  • 1 tsp. paprika

  • 1 tsp. chili powder

  • 2 tbsp. lime juice

  • 1 tsp. honey

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