Fish tacos with avocado salsa

SERVES
4
PREP TIME
20MINS
COOK TIME
15MINS
INGREDIENTS
17
DIFFICULTY
EASY

 

 

 

Serve the seared spicy Fish in crisp taco shells with piles of lettuce and an avocado, tomato and jalapeño salsa.

 

 

 

INGREDIENTS

  • 600g skinless white fish fillets (such as flathead), pin-boned
  • Large pinch of cayenne pepper
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 8 taco shells
  • 1 baby cos lettuce, finely shredded
  • Coriander leaves, to serve

SALSA

  • 2 ripe tomatoes
  • 1 green capsicum, finely chopped
  • 1 avocado, flesh finely chopped
  • 1 tablespoon pickled sliced jalapeño chillies, drained, finely chopped
  • 1/2 red onion, thinly sliced
  • 2 tablespoons coriander leaves
  • 1 garlic clove, crushed
  • 1/2 teaspoon ground cumin
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil

METHOD

  • 1.

    Preheat the oven to 180°C.

  • 2.

    For salsa, halve the tomatoes, squeeze out and discard the seeds and juice, then finely chop the flesh. Place in a bowl with the remaining salsa ingredients, season with salt and pepper and mix to combine.

  • 3.

    Stack taco shells upright in a baking dish and heat in the oven for 5 minutes.

  • 4.

    Meanwhile, dust the fish with the cayenne, cumin, salt and pepper. Heat oil in a non-stick frypan and sear the fish for 1-2 minutes on each side until just cooked through.

  • 5.
    Fill each taco shell with a layer of cos lettuce, top with the fish and spoon the avocado salsa over the top. Scatter with the coriander leaves and serve.
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