Serve the seared spicy fish in crisp taco shells with piles of lettuce and an avocado, tomato and jalapeno salsa.
Ingredients
- 600g skinless white fish fillets (such as flathead), pin-boned
- Large pinch of cayenne pepper
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 8 taco shells
- 1 baby cos lettuce, finely shredded
- Coriander leaves, to serve
Salsa
- 2 ripe tomatoes
- 1 green capsicum, finely chopped
- 1 avocado, flesh finely chopped
- 1 tablespoon pickled sliced jalapeno chillies, drained, finely chopped
- 1/2 red onion, thinly sliced
- 2 tablespoons coriander leaves
- 1 garlic clove, crushed
- 1/2 teaspoon ground cumin
- 1 tablespoon lime juice
- 1 tablespoon olive oil
Method
- Step 1Preheat the oven to 180°C.
- Step 2For 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.
- Step 3Stack taco shells upright in a baking dish and heat in the oven for 5 minutes.
- Step 4Meanwhile, 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.
- Step 5Fill 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.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1992 kj
Energy
31g
Fat Total
7g
Saturated Fat
6g
Fibre
28g
Protein
81mg
Cholesterol
215.32mg
Sodium
4g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
- Author: Jill Dupleix
- Image credit: Brett Stevens
- Publication: Taste.com.au
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