Fish tacos with tomato and jalapeño salsa
COOKING TIME 10 minutes (preparation 20 minutes)
SERVES 4 (3 tacos per serve) INGREDIENTS 1/3 cup reduced plain Greek yoghurt
500g skinless, boneless white fish fillets
1 tablespoon olive oil
2 teaspoon Mexican chilli powder 1 teaspoon ground paprika 1 teaspoon ground cumin
312g packet (12) corn tortillas 12 small baby cos lettuce leaves 1 avocado, sliced
75g feta cheese, crumbled Lime wedges, to serve Tomato and jalapeño salsa 1 bunch fresh coriander
3 medium tomatoes, cut into 1cm pieces
½ small red onion, finely chopped 2 tablespoons pickled sliced jalapeños, drained, finely chopped 2 teaspoons lime juice
METHOD
1. To make salsa, set aside half the coriander bunch for serving. Finely chop the remaining coriander (leaves and stems) and place into a medium bowl. Add tomatoes, onion, jalapeño and lime juice. Mix to combine. 2. Place yoghurt in a small bowl. Stir in about 1 tablespoon water to give a pouring consistency. Refrigerate salsa and yoghurt. 3. Place fish fillets in a large shallow dish. Add combined oil, chilli powder, paprika and cumin. Rub spice mixture over fish to coat evenly. 4. Heat a large, lightly greased, non-stick frying pan over a medium-high heat. Lightly toast tortillas in hot pan for 20-30 seconds on each side, until warm and lightly browned. Remove. Wrap in foil to keep warm. 5. Cook fish fillets in same nonstick frying pan over a mediumhigh heat for about 3 minutes on each side, or until fish is cooked and lightly charred. Transfer to a plate. Using 2 forks, break into large flakes. 6. To serve, top warm tortillas with lettuce, fish, salsa and avocado. Sprinkle with feta and drizzle with yoghurt. Garnish with reserved coriander sprigs. Fold in half. Serve with lime wedges.
TIPS
Any firm, skinless, boneless fish is suitable for this recipe eg ling, dory, snapper. If preferred, heat tortillas and cook fish on a barbecue flat plate instead of in frying pan. Pickled jalapeños are available from the Mexican food section in supermarkets. Substitute two thinly sliced, small, fresh green chillies, if preferred.