Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins
¼red onion, finely chopped
400gfirm white fish fillets (eg ling, flathead)
Salt and cracked black pepper
2avocados, roughly mashed
50gred capsicum, chopped
1tbspwhole egg mayonnaise
Squeeze lime juice
2tomatoes, seeded and chopped
1tbsproughly chopped coriander
1carrot, roughly grated
1baby beetroot, roughly grated
Coriander sprigs, to serve
Sprinkle the fish with salt and pepper.
Heat a little oil in a large non-stick frying pan over medium heat. Cook fish for 5-8 minutes or until cooked through and golden then remove from the heat and keep warm. Flake into large pieces.
Mix together the avocado, capsicum, red onion, coriander, mayonnaise and lime juice. Season.
Mix together the tomato and coriander.
Warm the tortillas and spread with avocado. Top with carrot and beetroot along with the flaked fish. Spoon over tomato and coriander. Squeeze on a little more lime juice, roll up and serve with extra coriander if desired.
NOTE - Substitute chicken instead of fish, try adding a small can of black eye kidney beans to the tomato and coriander mixture for an extra hit of protein.