Wednesday, March 24, 2010
400gm fresh skinless white-fleshed fish fillets (eg flathead, barramundi, mulloway) cut into large cubes. (I used barramundi and it was a good choice)
1 tbsp olive oil
Juice of 1 lemon
8 soft corn or wheat tortillas (I used low GI ones which were delicious)
1 cup of shredded red cabbage
1/2 cup of Japanese mayo (bought from our local fish shop). You can use normal mayo but the Japanese mayo is a bit sweeter and was delicious with the tacos.
3 ripe tomatos, diced
2 tbsps of coarsely chopped coriander
2 tbsps of lime juice
1 small red chilli finely chopped (optional) (I didn't worry about the chilli)
2 tsp olive oil
2 avocado, coarsely chopped
1/4 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 bbq or char-grill pan over high heat (I just used fry pan). 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 bbq, turning once, until warmed slightly (1-2 minutes). Top with grilled fish, red cabbage, guacamole, a squeeze of mayo, and tomato salsa, then wrap and eat!