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Feed four to six people with fish tacos. This take on the Mexican fast-food staple uses Arla Lactofree cheese, making it suitable for any dairy-free eaters.

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  • 2 tsp Lactofree Spreadable (melted)
  • 2 Small Onions Cut Into Rings
  • 1 Yellow and Red Pepper (Quartered)
  • 2 tsp tbsp Lemon Juice
  • 1 Pinch Jalapeno Pepper (Seeded and Chopped)
  • 2 Cups Small Iceberg Lettuce (Chopped)
  • 400 g Lactofree Cheddar
  • 250 ml Lactofree Natural Yogurt
  • 450 g White Fish Fillets
  • 60 ml Coriander
  • 12 Tortillas



In a bowl, mix Lactofree spreadable and chilli powder together and season before brushing onto the fish. Preheat grill to medium-high heat or oven to 230°C.

Set out diced onion and peppers on a baking sheet before getting under the grill. Cook, lid closed if grilling, for 15 min, turning a few times. Add fish and cook for 5–10 more min depending on thickness of fillets.

Chop up your vegetables and mix with jalapeno pepper, coriander and lemon juice to make a veggie salsa.

Fill warm tortillas with lettuce, fish, veggie salsa and Lactofree grated cheddar.

Serve with Lactofree natural yogurt and tuck in!


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