A quick and easy recipe for Salt & Pepper Fish Tacos. This dish combines the crunch of fresh vegetables, the creaminess of Greek yogurt, and the savory flavor of Parmesan cheese, all wrapped in a warm pita. Perfect for a light and satisfying meal.
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Cook the Hoki as per the package instructions or your preferred method.
Dice coriander, red onion, and tomato into small pieces and mix them together to create a salad mix.
Heat the pitas for 30 seconds.
Assemble the tacos by placing shredded lettuce on the bottom of the pita.
Add the salad mix, Parmesan cheese, and drizzle with Greek yogurt.
For extra flavor, you can add a squeeze of lime juice to the salad mix.
Use freshly grated Parmesan cheese for the best taste.
Can I use a different type of fish?
Yes, you can substitute Hoki with any white fish like cod or tilapia.
Can I make this recipe dairy-free?
Yes, you can replace Parmesan cheese with a dairy-free alternative and use a dairy-free yogurt.
How do I store leftovers?
Store the cooked fish and salad mix separately in airtight containers in the refrigerator for up to 2 days. Assemble the tacos just before serving.
Can I use tortillas instead of pitas?
Yes, tortillas work well as a substitute for pitas in this recipe.
Can I make this recipe gluten-free?
Yes, use gluten-free wraps or pitas to make this recipe gluten-free.
Missy Robinson | Mental Health & Weight-Loss Mentor, Travel & Lifestyle Influencer in training. High-protein, low-carb meals that fuel transformation.
