About the Recipe
Quick and easy summer meal! Perfect for the 5pm panic
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
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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
Preparation
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.