Fish tacos with avocado salsa
For the salsa
- 1 green capsicum, diced
- 1 avocado, peeled and diced
- 1 tbsp pickled jalapeno chillies, diced
- 1/2 red onion, finely sliced
- 2 ripe tomatoes, finely diced
- 2 tbsp coriander leaves
- 1 garlic clove, crushed
- 1/2 tsp ground cumin
- 1 tbsp lime juice
- 1 tbsp olive oil
For the tacos
- 8 taco shells
- 600g white fish fillets such as whiting, black bream, flathead
- pinch cayenne pepper
- 1/2 tsp cumin, freshly ground
- sea salt and pepper
- 1 tbsp oil
- 100g wild rocket leaves
Give brunch a crunch, with spicy, pan-seared fish tucked into crisp taco shells topped with an avocado, tomato and jalapeno chilli salsa.
Method
For the salsa
Toss all the ingredients in a bowl and beat well. Set aside
For the tacos
Stack the shells upright in a baking pan and heat in a moderate oven for 5 minutes.
Dust the fish with the cayenne, cumin, salt and pepper. Heat the oil in a fry pan and sear the fish on both sides until golden. Remove and break into small pieces. Fill each taco shell with rocket, then fish, then salsa and serve.
Serves 4
