Name: Fish Taco
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 680 white fish fillet; 2 tbs extra virgin olive oil; 1 pinch salt and pepper; 1 lime juiced; 3 avocado peeled pitted ripe; 1 lemon juiced; 1/2 tsp cayenne pepper; 1 cup plain yoghurt; 1 tsp coarse salt; 2 tomato chopped; 2 spring onion chopped; 1 cos lettuce shredded; 12 flour tortillas

by Rob Last updated on 07/09/2019

The name says it all. - Rob

Ingredients

680 white fish fillet
2 tbs extra virgin olive oil
1 pinch salt and pepper
1 lime juiced
3 avocado peeled pitted ripe
1 lemon juiced
1/2 tsp cayenne pepper
1 cup plain yoghurt
1 tsp coarse salt
2 tomato chopped
2 spring onion chopped
1 cos lettuce shredded
12 flour tortillas

Method

Step 1

Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper
Step 2

Grill fish 4 to 5 minutes on each side.
Step 3

Squeeze the juice of 1 lime over the fish and flake fish into large chunks with a fork.
Step 4

In a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process until smooth.
Step 5

Remove avocado sauce to a bowl and stir in diced tomatoes and chopped spring onions. Shred lettuce and reserve.
Step 6

Heat soft taco wraps and fill with desired amount of all ingredients.

Recipe Notes

from Australia’s Best Recipes team

Don't be afraid to add anything you like. You can use any firm white fish e.g. halibut, cod, etc. I used small to medium ripe Haas avocado. I used plum tomato.