Grilled fish tacos


  • Serves 4 people

  • 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
01   For tomato salsa, combine ingredients in a bowl, season to taste and set aside.
02   For guacamole, coarsely mash ingredients in a bowl with a fork, season to taste, set aside.
03   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).
04   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.
Note 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 Australian Gourmet Traveller.
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