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.


Step 1
  • 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.
Step 2
  • 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.
Step 3
  • Chop up your vegetables and mix with jalapeno pepper, coriander and lemon juice to make a veggie salsa.
Step 4
  • Fill warm tortillas with lettuce, fish, veggie salsa and Lactofree grated cheddar.
Step 5
  • Serve with Lactofree natural yogurt and tuck in!


Spreadable (Melted)
2 tsp
Pearl onions (Cut Into Rings)
Yellow and red pepper (Quartered)
Lemon juice
2 tbsp
Jalapeño chillies (Seeded and Chopped)
1 pinch
Small iceberg lettuce (Chopped)
2 cups
Arla Lactofree Cheddar
400 g
Yogurt, plain
250 ml
White fish Fillet
450 g
Ground coriander
60 g