Indian Tandoori Fish Tacos

Name: Indian Tandoori Fish Tacos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian-Mexican Fusion
Ingredients: 1 pound white fish fillets (cut into strips); 2 tablespoons tandoori masala; 1 cup plain yogurt; 2 tablespoons lemon juice (freshly squeezed); 8 pieces corn tortillas; 1 cup shredded cabbage; 1/4 cup red onion (thinly sliced); 1/4 cup fresh cilantro (chopped); 1 unit lime (cut into wedges); 1/2 cup fresh mint leaves; 1/2 cup fresh coriander leaves; 1 tablespoon lemon juice (freshly squeezed); 1 teaspoon sugar; 1/2 teaspoon salt

StandardIndian-Mexican FusionDinnerFusionSpicyFlavorful

⏱️ 20m PREP

🔥 15m COOK

👥 4 SERVINGS

⚡ 350 CAL/SERV

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Overview

A vibrant fusion of spicy Indian flavors with a Mexican twist, these tandoori fish tacos are a delightful treat for your taste buds.

Macronutrients per serving

grams

Protein

25.0g 38%

Fat

10.0g 15%

Carbs

30.0g 46%

Rich in nutrients

☀️ Vitamin C

30% DV

Supports immune function

💧 Omega-3

15% DV

Promotes heart health

☀️ Vitamin A

20% DV

Good for vision and immune system

🔺 Calcium

10% DV

Essential for bone health

🔺 Iron

10% DV

Vital for red blood cells

Ingredients

Main Ingredients

1 pound white fish fillets cut into strips
2 tablespoons tandoori masala
1 cup plain yogurt
2 tablespoons lemon juice freshly squeezed
8 pieces corn tortillas

Toppings

1 cup shredded cabbage
1/4 cup red onion thinly sliced
1/4 cup fresh cilantro chopped
1 unit lime cut into wedges

Mint Chutney

1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
1 tablespoon lemon juice freshly squeezed
1 teaspoon sugar
1/2 teaspoon salt

Instructions

1 In a bowl, mix the tandoori masala, yogurt, and lemon juice to form a marinade.
2 Add the fish strips to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 15 minutes.
3 While the fish is marinating, prepare the mint chutney. Blend the mint leaves, coriander leaves, lemon juice, sugar, and salt in a blender until smooth. Set aside.
4 Preheat a grill or a non-stick pan over medium-high heat. Cook the marinated fish strips for about 3-4 minutes on each side until cooked through.
5 Warm the corn tortillas on a skillet for about 30 seconds on each side.
6 Assemble the tacos by placing cooked fish strips on each tortilla. Top with shredded cabbage, red onion slices, and cilantro.
7 Drizzle mint chutney over the toppings and serve with lime wedges on the side.