Fish tacos with avocado salsa

Готовим Fish Fish tacos with avocado salsa

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

Lables: Low carb Low kilojoule Low sodium Low sugar Lower gi Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  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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600g skinless white fish fillets , pin-boned
Large pinch of cayenne pepper
1 tsp ground cumin
1 tbsp olive oil
8 taco shells
1 baby cos lettuce, finely shredded
Coriander leaves, to serve
2 ripe tomatoes
1 green capsicum, finely chopped
1 avocado, flesh finely chopped
1 tbsp pickled sliced jalapeno chillies, drained, finely chopped
1/2 red onion, thinly sliced
2 tbsp coriander leaves
1 garlic clove, crushed
1/2 tsp ground cumin
1 tbsp lime juice
1 tbsp olive oil

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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