La Tortilleria’s Fish Tacos

with pico de gallo & guacamole

La Tortilleria’s Fish Tacos

with pico de gallo & guacamole
Method
Serves 2
Cooking time: Approximately 25 minutes
Marinated Barramundi

Zest the lime.

Combine zest with most of the red onion, garlic and most of the jalapeno in a small bowl. Add olive oil and juice of half the lime and mix well. Reserve the remaining juice, jalapeno and red onion for the guacamole.

Slice barramundi into 1cm wide strips and place in a large mixing bowl.

Pour jalapeno mix over the fish, stir to coat and leave it in the fridge to marinate for 10minutes.

 

Pico de Gallo

Finely dice the tomatoes and place in a large mixing bowl. Remove and discard the roots from the coriander. Finely chip the leaves and stems.

Add half the reserved diced onions, lime juice, olive oil and 2/3 of the coriander to the tomatoes.

Season with salt and pepper. Mix well and set aside.

Guacamole

De-stone the avocado and scoop flesh into a small bowl.

Mash with a fork.

Add the reserved lime juice, red onion, jalapeno and coriander. Mix well and set aside.

 

To Serve

Heat a barbecue or hot frying pan over medium-high heat.

Add the fish and cook, turning regularly for 4 minutes or until cooked through.

Remove from heat and set aside.

Turn off the heat and allow the pan to cool slightly.

Wipe the pan clean with paper towel.

Re-heat the pan on high heat, then place the tortillas on the pan for 10-15 seconds

each side until softened and you see steam.

Place each tortilla on a plate as they’re heated and cover with a clean tea towel.
Drain any liquid off the fish, then top each tortilla with the barramundi.
Top with Pico de Gallo and fresh guacamole.


Recipe courtesy of Tucker Street.

Love this recipe and want to learn more? Get $20 off your first Tucker Street dinner box by entering SMUDGETUCKER at checkout. Code expires 30/4/2017


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