Fish tacos with chipotle avocado

The ultimate Friday night special! Try our Mexican favourite, but don’t forget to choose your own sauces to personalise each bite.



2 tablespoons fresh lime juice

1 tablespoon olive oil

1 teaspoon smoked paprika

1 garlic clove, crushed

2 teaspoons chipotle sauce

400g skinless firm white fish fillets

175g punnet mini vine sweet capsicums, halved, deseeded

2 Zucchini, cut into 5mm-thick discs

1/2 avocado

1 butter lettuce, leaves separated, torn if large

8 x 28g each corn tortillas, warmed

Fresh coriander, to serve

Lime wedges, to serve


Combine 1 tbs lime juice, oil, paprika, garlic and 1 tsp chipotle in a shallow dish. Add fish and turn to coat. Cover and set aside for 10 minutes to marinate. Preheat a chargrill pan or barbecue grill over high. Lightly spray capsicums, zucchini and fish with oil. Cook capsicums and zucchini for 2 minutes each side or until tender. Cook fish for 2 minutes each side or until golden and cooked through.

Meanwhile, process avocado, remaining lime juice and chipotle in a food processor until smooth. Alternatively, you can mash the avocado.Divide the lettuce, grilled vegetables and fish between the tortillas. Top each with a dollop of the chipotle avocado. Serve with fresh coriander and lime wedges.

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