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 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.