Indian Spiced Fish Tacos Recipe

Indian Spiced Fish Tacos


  • 500g
    flathead fillets, cut into thin strips
  • 1 pkt
  • 10
    mini flour tortillas, warmed
  • 1/4
    iceberg lettuce, shredded
  • 1/2 cup (120g)
    sour cream
  • 1 tbsp
  • 1 (250g)
    avocado, chopped
  • 1/2 (75g)
    red onion, finely chopped
  • 2 tbsp
    chopped coriander, plus extra leaves to serve
  • Juice of 1 lime, plus wedges to serve

How to Cook

Prep Time: 15 minutes | Cooking Time: 15 minutes
  1. In a medium bowl, combine fish and half of the Maggi Butter Chicken Recipe Base, marinate 10 minutes. Meanwhile to make the avocado salsa, combine all the ingredients, then season and set aside.

  2. In a small bowl; combine the 2nd half of the Maggi Butter Chicken Recipe Base and Sour cream; set aside.

  3. Heat a large frypan over high heat. Heat oil; add fish and cook for 3-4 minutes or until cooked through. Tip – work in batches if required. Top tortillas with lettuce, fish, avocado salsa, sour cream mixture; extra coriander, if desired. Serve with lime wedges.



Average Qty Per Serve Qty Per 100g
Energy 2572.0kj 822.8kj
Weight 312.5g 100g
Protein TOTAL 29.8g 9.5g
Fat TOTAL 32.4g 10.3g
- Saturated Fats 11.1g 3.5g
Carbohydrates TOTAL 48.2g 15.4g
- Sugars 3.9g 1.2g
Sodium 814.8mg 260.6mg
Dietary Fibre 4.7g 1.5g
Calcium 132.2mg 42.3mg