Fish Tacos, Tomato & Avocado Salsa
Fish Tacos, Tomato & Avocado Salsa is a fun recipe which can be made as a “wrap your own” around the BBQ.
Serves: 8 as an entree
Preparation time: 15 minutes
Cooking time: 5 minutes
400g thick, even white fish fillet e.g. kingfish, barramundi, mulloway or ling
1 tablespoon (20ml) extra virgin olive oil
1 teaspoon ground cumin
Salt and freshly ground black pepper
8 mini soft corn or wheat tortillas
80g (1 cup) shredded Wombok or green cabbage
1/3 cup (80ml) Kewpie mayonnaise
Tomato & Avocado Salsa
200g cherry or grape tomatoes
1 small red chilli (or 1 jalapeno) chilli, deseeded, finely chopped (optional)
1 small clove garlic, finely chopped
¼ cup coarsely chopped coriander
1 large or 2 small avocadoes, coarsely chopped
2 tablespoons (40 ml) lime juice
3 green onions (shallots), thinly sliced
- For tomato salsa, char tomatoes on a hot griddle or BBQ plate until they collapse. If using jalapeno chilli cook in the same pan. Remove to a bowl and add garlic. Cool. Chop jalapeno if using. Press tomatoes with a fork and discard any juices. Combine with remaining ingredients and season to taste.
- Cut fish into 8 fingers across the width of the fish. Combine olive oil, cumin, salt and pepper and toss the fish through this until well coated. Cook on the BBQ or char-grill or fry in a pan over high heat for about 2 – 3 minutes on each side, until just cooked.
- Meanwhile, quickly toast tortillas on the BBQ, char grill, in a pan or oven, turning once, until warmed slightly (1-2 minutes). Combine cabbage and mayonnaise. Top tortillas with cabbage, fish and salsa, wrap up and eat immediately.
Lyndey’s Note Kewpie mayonnaise is available in Asian stores and many supermarkets.