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Resolution Retreats' Fish Taco Lettuce Cups with Beetroot Chips & Yoghurt Tartare

Servings 4
Cook Time 35 mins


Beetroot Chips

  • 2 beetroot, cut into chips
  • 1 tsp oil


  • 1 lettuce, leaves separated
  • ½ telegraph cucumber, finely diced
  • 1 capsicum, finely diced
  • 90g Colby cheese, grated


  • 600g market fish, diced 2cm
  • 1 Tbsp milk
  • 50g ground almonds
  • 1 tsp smoked paprika

Yoghurt tartare

  • 2 Tbsp capers, finely chopped
  • 2-3 sugar free gherkins, finely chopped
  • 2 Tbsp fresh dill, finely chopped
  • 150g natural unsweetened yoghurt
  • 2 tsp wholegrain mustard


  • Before you start, preheat oven to 220°C (or 200°C fan bake).
  • Prep beetroot and toss on a lined oven tray with oil. Season with salt and pepper and bake on lower oven rack for about 30minutes, until tender.
  • Separate lettuce into big cups. Prep cucumber and capsicum and toss in a medium bowl. Prep cheese. Set all aside for serving.
  • Pat fish dry, remove any remaining scales or bones and dice into 2cm bites. Place in a large bowl and season with salt. Add milk and toss to coat. In a second large bowl, combine ground almonds and smoked paprika. Add fish to almond mixture and coat well.
  • Transfer fish to a lined oven tray and spread out in an even layer. Bake on upper oven rack for about 5 minutes, until just cooked through. Remove from oven and rest.
  • Prep capers, gherkins and dill and combine in a small bowl with yoghurt and mustard. Season to taste with salt and pepper.
  • Lettuce cups filled with capsicum, cucumber and cheese. Top with fish and yoghurt tartare sauce.


Energy 1536 kJ | 367 kCal | Carbohydrates 7.7 g | Protein 36.3 g | Fat 20 g
Calories: 367kcal