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Grilled fish tacos


You'll need

400 gm fresh skinless white-fleshed fish fillets, such as flathead, barramundi or mulloway, cut into large cubes 1 tbsp olive oil 1 lemon, juice only 8 soft corn or wheat tortillas 80 gm (1 cup) shredded red cabbage 150 gm (½ cup) Japanese mayonnaise (see note)   Tomato salsa 3 ripe tomatoes, diced 2 tbsp coarsely chopped coriander 2 tbsp lime juice 1 small red chilli, finely chopped (optional) 2 tsp olive oil   Guacamole 2 avocado, coarsely chopped 60 ml (¼ cup) lime juice 3 spring onions, thinly sliced 2 tbsp coarsely chopped coriander

Method

  • 01
  • For tomato salsa, combine ingredients in a bowl, season to taste and set aside.
  • 02
  • For guacamole, coarsely mash ingredients in a bowl with a fork, season to taste, set aside.
  • 03
  • Meanwhile, fire up the barbecue or a char-grill pan over high heat. Season fish to taste, drizzle with olive oil and a little lemon juice, then grill, turning once, until just cooked (8-10 minutes).
  • 04
  • Meanwhile, quickly toast tortillas on the barbecue, turning once, until warmed slightly (1-2 minutes). Top with grilled fish, red cabbage, guacamole, a squeeze of mayo and tomato salsa to finish, then wrap them up and eat them straight away.
Note Japanese mayonnaise is sweeter than other mayonnaise; it’s available from Japanese grocers. If unavailable, substitute whole-egg mayonnaise.

This recipe is from the February 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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