Donnie Taco

Grilled fish tacos with avocado salsa SERVES: 4 Ingredients

2 avocados, peeled and cubed

½ red onion, finely chopped 1 red chilli, finely chopped ¼ cup (5g) chopped coriander leaves

2 tbsp extra-virgin olive oil Zest and juice of 2 limes 550g skinless white fish fillets, cut into large chunks 8 soft tortillas

1⁄3 cup (80ml) mayonnaise Salt and freshly ground black pepper Method To make the salsa, place the avocado, onion, chilli pepper, coriander, 1 tablespoon of the olive oil and the juice and zest of 1 lime in a medium bowl. Season with salt and pepper, then toss gently to combine the salsa. Set aside.

Preheat a barbecue or grill pan to a high heat. Drizzle the fish all over with the juice and zest of the other lime and the remaining olive oil. Season with salt and pepper.

Once the barbecue or grill pan is hot, cook the fish for 8 minutes or until cooked through, turning once halfway through the cooking time.

Place the fish on a board or plate and cover with aluminium foil to keep warm.

Place the tortillas on the barbecue or grill and cook for 1 minute on each side or until warm and slightly charred. Transfer the tortillas to a plate.

Place the fish and salsa on the tortillas. Drizzle a small amount of mayonnaise on top, then wrap up the tortillas and serve immediately. The recipes on this page are from The Lambshank Redemption by Lachlan Hayman, published by Dog ‘n’ Bone Books, RRP $39.99, available in stores nationally.