Crispy Collagen Fish Tacos

Name: Crispy Collagen Fish Tacos
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 1 tbsp extra virgin olive oil; 1 lime, zest and juice; 2 tbsp coriander, thinly sliced; 1 clove of garlic, minced; 150g fresh fish, boneless; 4 gluten-free tortillas of choice; 1 cup red cabbage, thinly shredded; ¼ cup rice wine vinegar; ½ tsp salt; 1 tsp honey; 1 tbsp extra virgin olive oil; ¼ cup Chief unflavoured collagen protein; ½ avocado, smashed; 1 small tomato, finely diced; 1 tbsp red onion, finely diced; Optional: pickled jalapenos, crispy chilli oil, fresh coriander; ¼ cup Greek yoghurt; 2 tbsp high quality mayonnaise; 1 tbsp Chief unflavoured collagen; ¼ lime, juice; Pinch of salt

Tags: Collagen Meals

Crispy Collagen Fish Tacos

Author:

Courtney Sutton

Servings

Prep Time

50 minutes

Cook Time

25 minutes

Elevate your taco game with this protein-rich, collagen-packed take on a classic Mexican dish. These gluten-free fish tacos are crispy on the outside, tender on the inside, and bursting with flavour. Our Unflavoured Collagen Protein adds the perfect gluten-free golden crunch, paired with a zesty yoghurt dressing and vibrant pickled slaw. Whether you’re entertaining friends, or looking for and easy weeknight meal, this recipe proves healthy eating doesn’t need to be time consuming, or boring.

Ingredients

Marinade

1 tbsp extra virgin olive oil
1 lime, zest and juice
2 tbsp coriander, thinly sliced
1 clove of garlic, minced

Tacos

150g fresh fish, boneless
4 gluten-free tortillas of choice
1 cup red cabbage, thinly shredded
¼ cup rice wine vinegar
½ tsp salt
1 tsp honey
1 tbsp extra virgin olive oil
¼ cup Chief unflavoured collagen protein
½ avocado, smashed
1 small tomato, finely diced
1 tbsp red onion, finely diced
Optional: pickled jalapenos, crispy chilli oil, fresh coriander

Dressing

¼ cup Greek yoghurt
2 tbsp high quality mayonnaise
1 tbsp Chief unflavoured collagen
¼ lime, juice
Pinch of salt

Directions

Combine all marinade ingredients in a small bowl. Slice your fish into thick strips and place in marinade. Cover in the fridge for an hour.
In a medium bowl, add thinly shredded red cabbage, vinegar, salt and honey. Combine well and set aside.
In a small bowl, mash avocado. Add diced tomatoes and red onion and combine well. Season with salt and lime juice. Set aside in fridge.
Once fish is marinated for an hour, on a small plate, evenly spread Chief collagen powder with a pinch of salt. You may like to add extra seasonings here. Coat marinated fish in collagen powder.
Heat 1 tbsp extra virgin olive oil in a frying pan over high heat. Cook fish for 2 minutes on each side or until cooked through and crispy. Set aside.
Gently warm tortillas. Assemble your tacos by placing a piece of crispy fish down and topping with pickled cabbage, guacamole and a drizzle of collagen dressing. Top with pickled jalapenos, a drizzle of crispy chilli oil and fresh coriander.