Method

Cut the fish into bite-size pieces and place in a dish. Toss with lime juice and season. Set aside for 10 mins.

Heat a little olive oil in a sauté pan and cook the fish.

For the pico de gallo, combine all ingredients in a bowl and season.

To assemble, spread each taco with mayonnaise then fill with lettuce, avocado and fish. Spoon over the pico de gallo and serve immediately.

Ingredients

500 grams firm white fish

Juice 1 lime

Pinch of salt

cracked black pepper

Olive Oil

for the pico de gallo: 

2 tomatoes, ripe and medium sized

1 Red Onion finely chopped

1 Green Chilli finely chopped

Handful of coriander

2 tablespoons Lime Juice

1 tablespoon Olive Oil

Salt and Pepper to taste

to assemble: 

8 medium, soft tacos,

Mayonaise

1 Iceberg Lettuce shredded

2 Avocado sliced