Paprika fish tacos with lime slaw
Warm corn tortillas filled with spiced fish, crunchy cabbage-carrot slaw and a cool lime-yoghurt sauce.
At a glance
All meals · 20 minutes active preparation · 30 minutes total · meal
Method range: 2–2 servings.
Contains: coriander, fish, milk. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.
Estimated per serving
- Energy
- 2178 kJ
- Protein
- 37.0 g
- Carbs
- 43.0 g
- Fat
- 20.0 g
- Iron
- 2.7 mg
- Calcium
- 207.3 mg
- Folate
- 84.0 µg
- Vitamin C
- 38.8 mg
* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.
Ingredients
Nutrition weights for 2 servings. Changing the batch size keeps the per-serving nutrition the same.
- Barramundi fillets, raw, skinless and boneless300 g
- Small corn tortillas, 6 × about 25 g150 g
- White cabbage, core removed160 g
- Carrot, peeled80 g
- Natural plain yoghurt100 g
- Lime juice: 20 g slaw, 15 g sauce35 g
- Garlic, peeled3 g
- Ground cumin2 g
- Sweet paprika3 g
- Olive oil15 g
- Iodised salt: 1.5 g fish, 0.5 g slaw2 g
- Ground black pepper0.5 g
- Fresh coriander10 g
Method
- Finely shred the cabbage and grate carrot. Toss with 20 g lime juice and 0.5 g salt; leave for 10 minutes while preparing the rest. Mix yoghurt, remaining 15 g lime juice and finely grated garlic in a separate bowl.
- Check fish for pin bones and cut into six thick strips of similar size. Pat dry, then coat with cumin, paprika, pepper, 1.5 g salt and 5 g oil. Wash hands and clean raw-fish utensils.
- Warm the tortillas in a dry pan over medium heat for about 20–30 seconds per side until flexible, or follow the packet instructions. Stack under a clean tea towel to stay soft.
- Heat the remaining 10 g oil in the non-stick pan over medium-high heat. Add fish with space between pieces and cook for about 3 minutes on the first side. Turn carefully, reduce heat to medium and cook for 2–4 minutes more, depending on thickness, until the centre reaches 63°C and the flesh flakes. Cook in two batches if the pan is crowded.
- Lift slaw from any watery liquid. Fill each warm tortilla with slaw and a piece of fish, spoon over yoghurt sauce and finish with chopped coriander. Serve three tacos per person immediately. Nutrition counts all slaw ingredients even if a little released liquid remains in the bowl; check tortilla labels for your dietary needs.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
Nutrition
Macros and selected micronutrients. Open All nutrients for the full nutrient and food-component profile. Availability varies by ingredient. Select a nutrient to see which ingredients supply it.
| Nutrient | Amount | Reference comparison |
|---|---|---|
| 2178 kJCooking estimate incomplete | — | |
| 37.0 gCooking estimate incomplete | — | |
| 20.0 gCooking estimate incomplete | — | |
| 8.6 gCooking estimate incomplete | 34%AI · reported contribution only | |
| 43.0 gCooking estimate incomplete | — | |
| 207 mgCooking estimate incomplete | 21%RDI · reported contribution only | |
| 64 µgCooking estimate incomplete | 43%RDI · reported contribution only | |
| 2.7 mgCooking estimate incomplete | 15%RDI · reported contribution only | |
| 3.10 µgCooking estimate incomplete | 129%RDI · reported contribution only | |
| 84 µgCooking estimate incomplete | 21%RDI · reported contribution only | |
| 38.8 mgCooking estimate incomplete | 86%RDI · reported contribution only |
Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.
About this recipe
Original quantified recipe reviewed for flavour, method, portion size and ingredient mapping. Timings are estimates; use stated doneness cues. Check actual product labels for allergens. Cross-contact is not assessed.
MorselMetrics kitchen ideas · MorselMetrics original recipe content
Original recipe development for MorselMetrics. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Estimated from specified weighed edible ingredients using existing AFCD records. Rice and lentils are weighed dry; canned tomatoes include their juice; eggs exclude shells. All measured oil, salt, sauces and rendered cooking fat are counted. Cooking losses, discarded water and residues are unmeasured; missing nutrients remain unknown. Brands and substitutions change the estimate. No unlisted accompaniments are included.
- Barramundi fillets, raw, skinless and boneless: Whole-recipe edible weight.
- Small corn tortillas, 6 × about 25 g: Whole-recipe edible weight.
- White cabbage, core removed: Whole-recipe edible weight.
- Carrot, peeled: Whole-recipe edible weight.
- Natural plain yoghurt: Whole-recipe edible weight.
- Lime juice: 20 g slaw, 15 g sauce: Whole-recipe edible weight.
- Garlic, peeled: Whole-recipe edible weight.
- Ground cumin: Whole-recipe edible weight.
- Sweet paprika: Whole-recipe edible weight.
- Olive oil: Whole-recipe edible weight.
- Iodised salt: 1.5 g fish, 0.5 g slaw: Whole-recipe edible weight.
- Ground black pepper: Whole-recipe edible weight.
- Fresh coriander: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Barramundi fillets, raw, skinless and boneless: Barramundi, aquacultured, fillet, raw
- Small corn tortillas, 6 × about 25 g: Bread, flat wrap or tortilla, corn, commercial
- White cabbage, core removed: Cabbage, white, raw
- Carrot, peeled: Carrot, mature, peeled, fresh, raw
- Natural plain yoghurt: Yoghurt, natural, regular fat (~3%)
- Lime juice: 20 g slaw, 15 g sauce: Juice, lime
- Garlic, peeled: Garlic, peeled, fresh, raw
- Ground cumin: Cumin (cummin) seed, dried, ground
- Sweet paprika: Paprika, dry powder
- Olive oil: Oil, olive
- Iodised salt: 1.5 g fish, 0.5 g slaw: Salt, table, iodised
- Ground black pepper: Pepper, black, ground
- Fresh coriander: Coriander, fresh, raw