FISH TACOS WITH AVOCADO SALSA
Recipe
Serves 4
Preheat the oven to 200°C (180°C fan-forced).
Place the fish in a bowl. Pour over the oil, lime juice, sprinkle over the chilli and salt and a good grinding of pepper. Set aside to marinate for 15 minutes in the fridge while preparing the accompaniments.
For the salsa, mash the avocado with the lime juice in a bowl with a fork. Stir in the shallots, herbs, chilli, oil and season with salt. Set aside.
Mix the lime juice with sour cream or yoghurt. Set aside. Tear each lettuce leaves into three pieces.
Arrange marinated fish fillets in a single layer over baking tray and transfer to preheated oven. Cook for 5 minutes or until just cooked through. Divide for 10 portions.
Meanwhile, heat a cast iron pan or grill over high heat. Cook tortillas both sides until warmed through, cover with a tea towel.
To serve, place a tortilla on a plate, top with piece of lettuce, spread over some avocado mixture, then a length of fish, and a dollop of the sour cream or yoghurt sauce.
Ingredients
10 small corn or flour tortillas
600g white fish fillets, boneless (flathead, snapper)
2 tablespoon olive oil
2 tablespoon lime juice
2 tablespoon chopped coriander
½ teaspoon chilli flakes
Sea salt
Black pepper
4 large iceberg lettuce leaves, and each torn into 3
Avocado salsa:
2 avocados, peeled and roughly chopped
1 red shallot, finely chopped
Juice of a lime
¼ cup chopped coriander
2 tablespoon chopped mint leaves
1 jalapeno chilli, seeds removed, finely chopped
2 tablespoons olive oil
Sea salt
Sauce:
½ cup sour cream or Greek yoghurt
1 tablespoon lime juice
