Name: Quick fish tacos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: For the Roasted Pineapple Salsa ,pineapple, peeled cored and cut into chunks 1,vegetable oil 10 ml,red onion, finely chopped 1,jalapeño, finely diced 1,Rajah hot curry powder 1t,mint, chopped handful ,lime, juiced 1,olive oil 30 ml ,salt and freshly ground black pepper, to taste ,For the Fish Tacos ,olive oil for frying ,self-raising flour to coat 3t,Rajah hot curry powder 2t,pieces fresh fish fillets yellowtail angel or hake 4 x 100g,salt and pepper, to taste ,small flour tortilla wraps 10,ripe avocado, mashed to serve 1,fresh mint, to serve ,2 limes, to serve

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Mexican chicken tortilla soup with lime and avocado

Serves 4 - 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

6 cups chicken stock
300 - 400 g free-range skinless chicken breasts
135 g baby corn, split lengthways
1 red chilli, seeded and finely chopped
2 t coriander, finely chopped, plus extra to garnish
1 fresh lime, thinly sliced
1 firm, ripe avocado, quartered and thinly sliced
sea salt and freshly ground black pepper, to taste
flour tortilla strips, fried, for serving

Method

1. Bring the stock to a simmer in a large saucepan. Add the chicken, turn off the heat and allow to stand for 5 minutes until just cooked and still moist. Remove using a slotted spoon and shred when cool enough to handle.

2. Simmer the corn, chilli, coriander and lime in the stock for 10 minutes. Add the shredded chicken and avocado and gently heat through. Season to taste. Sprinkle with coriander and pass around crisp tortilla strips to serve.

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