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20 minutes

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Crispy fish tacos

25 minutes

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25 minutes

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Fish recipes

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Avocado recipes

Fish tacos with smashed avocado and tomato salsa

5 minutes

Fish tacos with smashed avocado and tomato salsa

By Phillippa Cheifitz

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

600 g basa or fresh angelfish, skinned and filleted
½ t chilli powder
1 t dried oregano
Salt, to taste
Olive oil, for moistening
6-8 wraps
1 baby cabbage, finely shredded
fresh coriander, for serving
limes, halved, for serving

For the smashed avocado:

2 medium ripe Hass avocados
1 lime, juiced
1 garlic clove, crushed
Sea salt and freshly ground black pepper, to taste

To make the tomato salsa, mix:

2 firm ripe red tomatoes, finely chopped
3 red salad onions, finely chopped
1 red chilli, seeded and finely chopped
Sea salt, to taste

Method

Dust the fish with the chilli powder, sprinkle with oregano and salt and moisten with olive oil.

Pangrill for a few minutes on each side until seared and just cooked. Transfer to a platter.

At the table, wrap the fish in the warmed wraps, adding the cabbage, smashed avocado, tomato salsa, coriander and a squeeze of lime.

To make the smashed avocado, scoop the avocado flesh into a bowl. Add the lime juice, garlic and seasoning. Mash roughly using the back of a spoon.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Quick fish tacos

Crispy fish tacos

Fast, easy fish tacos

Crowd-pleasing crispy fish tacos

Spicy steak kebab tacos with pickled pineapple

Buffalo wing-style cauliflower tacos

Spicy pork tacos with watermelon, coriander salsa verde and peanuts

Chicken tacos with blue cheese dressing

Pork fillet, chilli and lime tacos

“Potacos” with cheese sauce

Fish tacos with one-minute lime mayonnaise and pink grapefruit

Fish tacos with smashed avocado and tomato salsa

Fish tacos with smashed avocado and tomato salsa

Ingredients

Method