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Avocado & tomato salsa fish tortillas
Prep 20 mins | Cook 5 mins | Serves 8
1 large ripe avocado
1 tbs lime juice
8 high fibre tortillas
35g pkt crispy chicken spice mix (Old El Paso brand)
400g boneless white fish fillets, cut into thin strips
2 tbs rice bran oil or vegetable oil
1⁄2 small iceberg lettuce, shredded
Tomato salsa:
200g grape kumatoes or cherry tomatoes, quartered
1⁄3 cup taco sauce
1⁄4 cup coriander leaves, finely chopped
Step 1 To make tomato salsa, combine all ingredients in a bowl. Season with salt and pepper to taste. Stir to combine. Set aside.
Step 2 Peel and chop avocado flesh. Place into a bowl and add lime juice. Roughly mash with a fork. Set aside.
Step 3 Heat the tortillas following packet directions.
Step 4 Place spice mix into a large plastic bag. Add fish and toss to coat in mixture. Heat oil in a large non-stick frying pan over medium heat. Pan-fry fish for 1-2 minutes on each side until golden and cooked through. Drain on paper towel. Serve fish with tortillas, tomato salsa, avocado and shredded lettuce.
Good for you ... Avocados
![Avocados](/assets/image-cache/avocados.ce905c36.jpg)
Avocados are one of the few fruits that contain fat, but it's in the form of unsaturated fat.
A source of vitamin E, a vitamin that helps protect cells from damage due to free radicals.
A good source of vitamin C and also a source of folate (a B vitamin). Both these vitamins contribute to the normal functioning of the body’s immune system.
Provides the B vitamins niacin (B3) and biotin, which both contribute to normal production of energy in the body.