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Serves 4
Cooking Time Prep time 15 mins, cook 12 mins
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
1 For tomato salsa, combine ingredients in a bowl, season to taste and set aside.
2 For guacamole, coarsely mash ingredients in a bowl with a fork, season to taste, set aside.
3 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).
4 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.
Cooking Time Prep time 15 mins, cook 12 mins
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
1 For tomato salsa, combine ingredients in a bowl, season to taste and set aside.
2 For guacamole, coarsely mash ingredients in a bowl with a fork, season to taste, set aside.
3 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).
4 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.
