Recipies

fish tacos, nutrition, karori female personal trainer, Wellington

Fish tacos with avocado salsa

Ingredients

600g skinless white fish fillets (such as flathead), pin-boned

Pinch of cayenne pepper

1 teaspoon ground cumin

1 tablespoon olive oil

8 taco shells/wraps

1 lettuce, finely shredded

Coriander leaves, to serve

Salsa

2 ripe tomatoes

1 capsicum, finely chopped

1 avocado, flesh finely chopped

1/2 red onion, thinly sliced

2T coriander leaves

1 garlic clove, crushed

1/2t ground cumin

1T lime/lemon juice

1T olive oil

Preheat the oven to 180°C.

For salsa, finely chop the tomatoes. Place in a bowl with the remaining salsa ingredients, season with salt and pepper and mix to combine.

 

Heat soft taco wraps in a pan (or follow packet directions).

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

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

Serves 4