“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.”
Grilled fish tacos
Australian Gourmet Traveller recipe for grilled fish tacos from Aquacaf restaurant in Goolwa, SA.
- 15 mins preparation
- 12 mins cooking
- Serves 4
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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
- 1For tomato salsa, combine ingredients in a bowl, season to taste and set aside.
- 2For guacamole, coarsely mash ingredients in a bowl with a fork, season to taste, set aside.
- 3Meanwhile, 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).
- 4Meanwhile, 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.
Notes
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
.