It’s picnic season! And if you’re a Brit, you already know that it’s the single best thing about living on this largely soggy island.
Not only do we get to eat our grub outside in the blistering sunshine (hm), but it’s probably already cold so it doesn’t matter if you spend 10 minutes taking photos before you get around to eating it! No? Just me?
Infinitely better than soggy sandwiches, these tacos are a winner for if you’re looking to wow your lucky picnic partner.
My absolute favourite bit is the fresh mango salsa.
Now, I’m eternally optimistic but ever realistic… these also work a treat as an indoor dinner in the likely event that it’s chucking it down outside.
I like to be clever with my calories with my main meals so that I can fit in a decent portion of pudding.
You’d be surprised how much little changes like choosing lower-calorie wraps over normal ones add up! These ones come in at around 50 calories less each compared to the bog-standard variety, with roughly 10g fewer carbs and 2g fewer fats. They are also exactly the same price.
Same story with the hot sauce. Most tacos come with a generous dollop of soured cream, which is pretty high in calories and fat, and low in protein. Switching this for 0% fat Greek yogurt and a bit of light mayonnaise will up the protein content to fill you up for waaay fewer calories, and still gives you that smooth, creamy texture.
I prepped this whole lot in advance, bunged it into separate tuppaware containers and assembled once we’d found a nice spot. Have a peek at Harry’s vlog for some live picnic action!
Lazy tip – use the wrap packaging as a plate.
It doesn’t take a pretty photo, but it’s better than buying paper plates or worse still – washing up.
Fish Tacos with Mango Salsa
- 2 large haddock fillets (or any white fish)
- 1 lime, juice of
- 1 handful fresh coriander, roughly chopped
- chilli flakes, to taste
- salt and pepper, to taste
- 145 g mango, diced
- 150 g cherry tomatoes, diced
- 1/2 lime, juiced
- pinch course sea salt (I use Maldon)
- 100 g 0% fat Greek yogurt
- 15 ml extra light mayonnaise
- 1/2 lime, juiced
- hot sauce, to taste (we used Sriracha)
Marinade your fish in the lime juice, coriander and chilli flakes, ideally overnight but for a couple of hours at least.
When you're ready to cook, pop a non-stick pan on the hob, medium-high heat. Once it's nice and hot, add some cooking spray and gently lay your fish in, skin-side down.
Cook for 2-3 minutes, until the skin is nice and crispy.
Carefully flip and cook for another 1-2 minutes.
One it's white all the way thorough, pop it into a container if you're heading out or plate it up if you're staying in.
Wrap the Tupperware in foil to keep it warm if you're picnicking!
Combine your prepared tomatoes and mango with the lime juice, coriander and salt. Store in the fridge until you're ready to serve / go.
Simply mix the yogurt, mayonnaise and lime juice, adding a dash of hot sauce. I'll leave the quantities here up to you, depending on your spice tolerance!
Nutritional Information per wrap (including salsa and hot sauce):
Calories: 289 / Protein: 30g / Carbohydrate: 36g / Fat: 2g