Fish tacos with smashed avocado
- Serves 4
- Prep time: 15 mins | Cooking time: 10 mins
Fresh, flavour-packed fish tacos with creamy smashed avocado are ideal for relaxed summer meals or for when busy days call for fast dinners. Set out the fillings and let everyone build their own.
Ingredients
- 600-700g snapper, gurnard or hoki fillets
- 1 tbsp all-purpose seasoning
- ½ tsp turmeric
- ¾ cup (110g) flour
- 1 large avocado, stone removed, peeled
- ½ small red onion, finely chopped
- 2 tbsp chopped coriander, plus extra sprigs to serve
- ½ small lemon
- 2 tbsp olive oil
- 8 mini tortillas
- 350g packet salad greens
- Pickles, to serve
- Toasted sesame seeds, to serve
- Lemon wedges, to serve
Method
- Cut fish fillets into 2cm-thick strips. Combine the all-purpose seasoning, turmeric and flour in a large bowl.
- Mash the avocado in a medium bowl. Stir in the onion and coriander. Squeeze over lemon and season with salt and pepper.
- Heat the oil in a large non-stick frying pan. Coat the fish in the flour mixture and shake off excess. Cook, turning halfway, for 4-5 mins or until golden and cooked through. Transfer to a baking tray and cover with foil to keep warm.
- Warm tortillas following packet directions. Divide the salad and fish fillets among tortillas. Spoon over avocado mixture and sprinkle with extra coriander. Serve with pickles, toasted sesame seeds and lemon wedges.
- Budget-friendly swap: You can get the same creaminess with only half the avocado by mixing it with Greek yoghurt or sour cream.