Fish tacos with smashed avocado and tomato salsa

Fish tacos with smashed avocado and tomato salsa

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  • 4 to 6
  • Easy
  • Dairy free Health conscious
  • 15 minutes
  • 5 minutes
  • Mullineux White 2014

Ingredients

  • 600 g 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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