Name: Grilled fish tacos
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: 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

Grilled fish tacos

Australian Gourmet Traveller recipe for grilled fish tacos from Aquacaf restaurant in Goolwa, SA.

Serves 4

Prep

15M

Cook

12M

Total

27M

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“These are huge in the States; I’d like to see them take off here in Australia. They’re a simple and, for the most part, pretty healthy fast food.”

Ingredients

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

Main

1.For tomato salsa, combine ingredients in a bowl, season to taste and set aside.

2.For guacamole, coarsely mash ingredients in a bowl with a fork, season to taste, set aside.

3.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).

4.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.

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
.
Notes

Jordan Theodoros

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz

Ingredients

Method

Main

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