| | Fish fajitas with black bean and avocado salsa
Fish fajitas with black bean and avocado salsa
Fish fajitas with black bean and avocado salsa 4.3-5 9
  • Calories: 1745 kj
  • Fat: 12g
  • Carbohydrates: 10g

How to Make:

  1. Combine the paprika and chilli flakes in a small bowl. Sprinkle evenly over the fish fillets. Preheat a large non-stick frying pan or barbecue flat plate over high heat. Cook the fish for 2-3 minutes each side, or until cooked through. Set aside to cool slightly.
  2. Meanwhile, place the black beans, avocado, tomato, chilli, lime juice and olive oil in a large bowl. Season. Set aside. Combine yoghurt and chipotle sauce in a small bowl.
  3. Break fish into large chunks. Divide tortillas among plates and top with butter lettuce, radish, fish, black bean salsa and a dollop of chipotle yoghurt. Serve with the lime wedges.
Time for preparing:
5 min.
Servings:
4

Ingredients:

  • 1 1/2 tsp sweet paprika
  • 1/2 tsp dried chilli flakes
  • 600g firm white fish fillets (such as blue eye)
  • 400g can black beans, rinsed, drained
  • 1/2 firm ripe avocado, peeled, stone removed, sliced
  • 12 grape tomatoes, halved
  • 1 long red chilli, seeded, finely chopped
  • 1 tbs fresh lime juice
  • 2 tsp olive oil
  • 130g (1/2 cup) low-fat natural yoghurt
  • 2 tsp chipotle sauce
  • 8 corn tortillas, chargrilled, to serve
  • Butter lettuce leaves, to serve
  • 4 small radishes, trimmed, thinly sliced
  • Lime wedges, to serve
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