Grilled fish tacos

[coykiesaol]

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.