Fish tacos with pink pickled onions & tomato salsa
Serve 4 (2 tacos each) Prep 20 mins Cook 30 mins
✓ diabetes friendly
450g battered or crumbed small fish fillets (we used Birds Eye lightly battered NZ whiting)
3 cups finely shredded iceberg lettuce
8 small corn tortillas
For the pickled onion
1 small red onion, finely sliced
1 cup boiling water
¹⁄³ cup apple cider vinegar
½ teaspoon sugar
For the sweet chilli sauce
2 tablespoons reduced-fat Greek yoghurt
