Mixed Fish Tacos with Pineapple and an Avocado and Chilli Yoghurt
Serve these fish tacos with an avocado and chilli yoghurt.
150g FAGE Total 0%
350g skinless salmon fillet
350g skinless cod or haddock loin fillet
1 tsp ground coriander
1 lime, zest & juice
¾ tsp freshly crushed black peppercorns
½ tsp ground allspice
1 ½ tbsp sunfloweroil
½ fresh medium pineapple, peeled
& cut into small chunks
1 ripe avocado
1 red chilli, finely chopped
½ small red onion, finely chopped
2 medium tomatoes, deseeded and chopped
8 corn tortilla wraps
1 round lettuce, shredded
Cut the fish into 3-4cm chunks, put in a bowl with coriander, lime zest, peppercorns and allspice. Mix well, cover and leave at room temperature for 15 minutes.
Meanwhile, heat ½ tbsp oil in a large non-stick frying pan, add pineapple and cook for about 5 minutes, stirring until golden. Transfer to a bowl and wipe the pan.
- Halve and stone the avocado, scoop the flesh into a medium bowl and chop roughly with a spoon. Mix with the lime juice, chilli, onion, tomatoes and yoghurt.
- Heat the remaining oil in the frying pan, add the fish and cook over a medium-high heat for 3 minutes, gently turn once and cook for a further 1-2 minutes. Do not stir. Leave in the pan for a minute to rest.
- Warm the tortilla wraps, fill each with a little lettuce, followed by the pineapple and fish, then spoon over the guacamole.