Lime and Coriander Fish Tacos

There is something incredible that happens when lime and coriander come together with fresh white fish that creates a mouthful of tangy and exquisite flavour!  These fish tacos scream Summer and are perfect for casual get-togethers.  

Recipe by Donna Hay and remade by GH Nutrition
Preparation time: 10 minutes
Cooking time: 6 minutes
Serves 4

800g firm white fish fillet, cut into 4cm pieces (I used swordfish)
2 tsp finely grated lime rind
1 cup coriander leaves, finely chopped
1 tbsp extra virgin olive oil
Sea salt and pepper
1 avocado, chopped
2 tbsp lime juice
1/3 cup Greek yoghurt
8 small corn tortillas
1 jalapeño, thinly sliced

To make
Soak skewers in cold water (this will prevent them burning on the BBQ).
Place the fish, lime rind, coriander, oil, salt and pepper in a large bowl and toss to combine.  Thread onto skewers.
Place the avocado, lime juice, yoghurt, salt and pepper in a food processor and blend until smooth.  Set aside.
Preheat the BBQ over high heat.  Cook the skewers for 2-3 minutes each side or until lightly charred and cooked through.
Skewers can also be cooked on a lightly greased chargrill pan.
Divide the skewers and tortillas between plates.  Sprinkle with jalapeño and pepper.  Serve with the avocado mixture.

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