Beautiful ripe tomatoes and red hot chillies...those two ingredients make us think of the bright tastes of Mexico, so let’s get some of our favourite Mexican recipes ready.
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
