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Indian lamb on the bone with pineapple-and-coriander raita

1½ hours

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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 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.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Indian lamb on the bone with pineapple-and-coriander raita

Chinese sticky hot ribs with cabbage-and-coconut slaw

Thai red coconut chicken curry

Venezuelan smoky chilli chicken empanadas

Root veggie fries

Pesto beef burgers

Chilli con carne

Best-ever chilli poppers

Rooster Dog

Spicy beef larb wraps

Pork schnitzel and pineapple slaw burger

Fish tacos with smashed avocado and tomato salsa

Fish tacos with smashed avocado and tomato salsa

Ingredients

Method