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Avocado recipes

Fish tacos with smashed avocado and tomato salsa

5 minutes

Fish tacos with smashed avocado and tomato salsa

By Phillippa Cheifitz

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

600 g basa or fresh angelfish, skinned and filleted
½ t chilli powder
1 t 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

For the smashed avocado:

2 medium ripe Hass avocados
1 lime, juiced
1 garlic clove, crushed
Sea salt and freshly ground black pepper, to taste

To make the tomato salsa, mix:

2 firm ripe red tomatoes, finely chopped
3 red salad onions, finely chopped
1 red chilli, seeded and finely chopped
Sea salt, to taste

Method

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.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Ceviche with avocado and home-made tortilla chips

Black rice with avocado and seared salmon

Leek-and-chicken broth with avo baguette

Mexican nachos with chunky guacamole

Green salad

Cucumber salad with fat-free Asian dressing

Crudo cauliflower tortillas

Spring salad with marinated radishes

Grapefruit, feta, avo, cashew and spinach salad

Guacamole and adobo sauce

Pickled radish, avocado and rocket salad

Fish tacos with smashed avocado and tomato salsa

Fish tacos with smashed avocado and tomato salsa

Ingredients

Method