NACHO EVERYDAY DISH

Ingredients

500g white fish fillets (such as flathead), cut into 4-5cm pieces

2-3 teaspoons gluten-free chipotle seasoning or Mexican chilli powder, to taste 1 tablespoon extra virgin olive oil

400g red cabbage

425g can black beans, rinsed, drained 200g cherry tomatoes, halved

3 green shallots, thinly sliced

1 tablespoon Greek-style yoghurt

1 large lime, rind finely grated, juiced, plus extra lime wedges, to serve

1 small avocado, chopped

1/3 cup fresh coriander leaves, chopped, plus extra leaves, to serve

50g gluten-free corn chips

Method Step 1:

Combine the fish, chipotle seasoning or chilli powder and 2tsp oil in a bowl. Season.

Step 2: Shred the cabbage in a food processor fitted with the slicing attachment. Transfer to a large bowl with the black beans, tomato, 2 shallots, yoghurt, lime rind, 2tbs lime juice and the remaining oil. Season. Toss well to combine.

Step 3: Heat a large non-stick frying pan over high heat. Cook the fish, turning, for 4 minutes or until just cooked through. Transfer to a plate.

Step 4: Meanwhile, combine the avocado, coriander, remaining shallot and 1tbs remaining lime juice in a small bowl. Season. Step 5: Divide the cabbage mixture, fish, guacamole and corn chips among serving bowls. Sprinkle with extra coriander and serve with extra lime wedges.

Recipe notes

Serve the fish and salad in gluten-free corn tortillas for a twist. Dollop with the guacamole and an extra spoonful of Greekstyle yoghurt.