Fish tacos with smashed avocado
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 to 6 |
| Cooking Time: | 5 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 600 g fresh angelfish, skinned and filleted
- 1/2 tsp chilli powder
- 1 tsp dried oregano
- salt, to taste
- olive oil, for moistening
- 6-8 wraps
- 1 baby cabbage, finely shredded
- fresh coriander, for serving
- limes, halved, for serving
- 2 medium ripe hass avocados
- 1 lime, juiced
- 1 garlic clove, crushed
- sea salt and freshly ground black pepper, to taste
- 2 firm ripe red tomatoes, finely chopped
- 3 red salad onions, finely chopped
- 1 red chilli, seeded and finely chopped
- sea salt, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Dust the fish with the chilli powder, sprinkle with oregano and salt and moisten with olive oil.
- Pangrill for a few minutes on each side until seared and just cooked. Transfer to a platter.
- At the table, wrap the fish in the warmed wraps, adding the cabbage, smashed avocado, tomato salsa, coriander and a squeeze of lime.
- To make the smashed avocado, scoop the avocado flesh into a bowl. Add the lime juice, garlic and seasoning. Mash roughly using the back of a spoon.
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