- 2 small tomatoes, finely diced
- 1 small avocado, finely diced
- 1/4 cup finely chopped fresh coriander leaves
- 2 tablespoons lemon juice
- 1 teaspoon Mexican chilli powder
- 1 garlic clove, crushed
- 2 1/2 tablespoons olive oil
- 12 (600g) redfish fillets (see note), halved
- 12 (135g packet) taco shells
- 1 red onion, cut into thin wedges
- 1/3 cup light sour cream
- Step 1Combine, tomato, avocado, 2 tablespoons coriander and half the lemon juice in a bowl. Season with salt and pepper. Cover. Set aside.
- Step 2Combine chilli powder, garlic, 2 tablespoons oil, remaining coriander and remaining lemon juice in a shallow ceramic dish. Add fish. Turn to coat.
- Step 3Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. Warm taco shells according to packet directions.
- Step 4Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook onion for 4 to 6 minutes or until softened. Remove to a bowl. Cover to keep warm. Cook fish, in batches, for 2 to 3 minutes each side or until cooked through. Divide onion and fish between taco shells. Top with sour cream and tomato mixture. Serve.
You could replace fish with 500g chicken tenderloins (tendons removed) in step 2. Cover and refrigerate for 20 minutes, if time permits. Generally less expensive than other varieties, redfish is sold as skinless fillets. Look for light pink, unmarked, firm flesh. It has a delicate flavour and is great pan-fried, barbecued or braised. It’s commonly used in fish cakes (especially Thai) and fish balls. You needn’t remove the small, fine bones before cooking and eating.
- Author: Claire Brookman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas