Fish fajitas with black bean and avocado salsa

Cooking Fish Fish fajitas with black bean and avocado salsa

These fabulous fish fajitas are low in fat and full of flavour.

Lables: High fibre High protein Low carb Low kilojoule Lower gi Egg free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Combine the paprika and chilli flakes in a small bowl. Sprinkle evenly over the fish fillets. Preheat a large non-stick frying pan or barbecue flat plate over high heat. Cook the fish for 2-3 minutes each side, or until cooked through. Set aside to cool slightly.
  2. Meanwhile, place the black beans, avocado, tomato, chilli, lime juice and olive oil in a large bowl. Season. Set aside. Combine yoghurt and chipotle sauce in a small bowl.
  3. Break fish into large chunks. Divide tortillas among plates and top with butter lettuce, radish, fish, black bean salsa and a dollop of chipotle yoghurt. Serve with the lime wedges.

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1 1/2 tsp sweet paprika
1/2 tsp dried chilli flakes
600g firm white fish fillets
400g can black beans, rinsed, drained
1/2 firm ripe avocado, peeled, stone removed, sliced
12 grape tomatoes, halved
1 long red chilli, seeded, finely chopped
1 tbs fresh lime juice
2 tsp olive oil
130g low-fat natural yoghurt
2 tsp chipotle sauce
8 corn tortillas, chargrilled, to serve
Butter lettuce leaves, to serve
4 small radishes, trimmed, thinly sliced
Lime wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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