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Roti fish tacos

Serves   4
Prep time: 15 mins
Cooking time: 20 mins

Roti is a flatbread originating from South Asia with variations such as roti canai used widely in Malaysian cuisine. Using roti for these tacos brings an additional layer of texture and flavour -  a great taco shell alternative.

This recipe is part of a weekly meal planner for 5 family recipes for under $100.

Roti fish tacos

Ingredients

Method

Ingredients

  • 500g frozen fish fillets  
  • ½ packet mesclun salad* 
  • 1 carrot*, grated 
  • ½ cucumber*, sliced thinly 
  • Juice of ½ lemon* 
  • 200g of your favourite sauce, spread, or dip 
  • 8-10 pack roti or roti canai 

Method

  1. Cook fish fillets according to packet instructions, once cooked cut into nugget sized chunks. 
  2. Prepare salad ingredients while the fish cooks by combining the mesclun salad, grated carrot, and sliced cucumber in a large bowl. Squeeze the lemon over the salad, mix to coat and set aside.  
  3. Heat roti according to packet instructions.  

To assemble 

  1. Place roti on a plate and in any order add salad, fish, and sauce. Or place all the elements in the middle of the table and everyone can make their own taco.