Masala and Coriander Oats Fish Tacos - Mexican Recipe

Masala and Coriander Oats Fish Tacos Recipe

This recipe gets an extra nutritional boost from Oats, Spinach and carrot juice added to the tortillas

Cooking time
40 min
Preparation time
20 min



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than the regular recipe since it has more fiber, is less in saturated fat and is a good source of Iron and Vitamin B12






  • 2 tbsp carrot juice
  • 2 tbsp spinach juice
  • 1 cup wheat flour
  • 1 cup Saffola Masala and Coriander Oats 
  • Water
  • Saffola Oil






  • 4 cups diced seedless watermelon
  • 1/2 small red onion, finely diced
  • 1/2 cup roughly chopped fresh cilantro
  • Juice of 2 limes, plus lime wedges for serving
  • 1 jalapeno pepper, seeded and finely diced
  • 1 tablespoon plus 2 teaspoons Saffola oil, plus more for brushing
  • Kosher salt
  • 1 pound skinless bass fillets
  • 1 teaspoon Smoked chili powder
  • 1 romaine lettuce heart, thinly sliced
  • 1 avocado, sliced

How to make Masala and Coriander Oats Fish Tacos

  • Combine all the ingredients of the tortilla, except the juices to make a ball of dough
  • Cut into two halves and knead each portion while gradually adding the two juices
  • Roll each half into long cylinders and align them parallel to each other and join
  • Using a knife, cut the multi-coloured cylinder into multiple sections and then roll each section into balls
  • Then using a rolling pin roll out the balls to make the tortillas
  • To make the watermelon salsa: Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl
  • Toss with 1 tablespoon Saffola oil and 1/2 teaspoon salt and set aside
  • Preheat a grill to high. Sprinkle the fish on both sides with the chile powder and 1/2 teaspoon salt; drizzle both sides with the remaining 2 teaspoons Saffola oil
  • Brush the grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side
  • Transfer the fish to a plate and break into bite-size pieces
  • Meanwhile, toss the lettuce with 2 tablespoons of the juices from the watermelon salsa and a pinch of salt
  • Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado and lettuce. Serve with lime wedges

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Thank you for gave us very good idea

Thank you for gave us very good idea

Feb 25, 2015

Average: 4 (1 vote)
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