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  1. #1

    Default Grilled fish tacos

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    400 gm fresh skinless white-fleshed fish fillets, such as flathead, barramundi or mulloway, cut into large cubes
    1 tbsp olive oil
    1 lemon, juice only
    8 soft corn or wheat tortillas
    80 gm (1 cup) shredded red cabbage
    150 gm ( cup) Japanese mayonnaise (see note)
    Tomato salsa
    3 ripe tomatoes, diced
    2 tbsp coarsely chopped coriander
    2 tbsp lime juice
    1 small red chilli, finely chopped (optional)
    2 tsp olive oil
    2 avocado, coarsely chopped
    60 ml ( cup) lime juice
    3 spring onions, thinly sliced
    2 tbsp coarsely chopped coriander

    1 For tomato salsa, combine ingredients in a bowl, season to taste and set aside.
    2 For guacamole, coarsely mash ingredients in a bowl with a fork, season to taste, set aside.
    3 Meanwhile, fire up the barbecue or a char-grill pan over high heat. Season fish to taste, drizzle with olive oil and a little lemon juice, then grill, turning once, until just cooked (8-10 minutes).
    4 Meanwhile, quickly toast tortillas on the barbecue, turning once, until warmed slightly (1-2 minutes). Top with grilled fish, red cabbage, guacamole, a squeeze of mayo and tomato salsa to finish, then wrap them up and eat them straight away.



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