Name: Smoky Chipotle Fish Tacos with Chunky Guacamole
Prep time: 30 min
Total time: 30 min
Yield: 4-6
Ingredients: 600g boneless, skinless thick white fish fillets; 35g Smoky Chipotle Seasoning (See Tip); 1 tblsp plain flour; 2 tblsps olive oil; 10 mini flour tortillas, warmed thinly shredded red cabbage, pickled sliced jalapenos, crumbled feta and lime wedges, to serve; Chunky Guacamole; 2 avocados; 1⁄2 small red onion, finely chopped; 1 small vine-ripened tomato, finely chopped; 1 tblsp lime juice

TIP! We used Ling fillets, replace with any thick, white fish fillets and One Night In Mexico Smoky Chipotle Seasoning in this recipe. Warm tortillas in the microwave or pan-fry for 30 seconds each side or until lightly golden. Keep warm in a slow oven (150C) until ready to serve.

Ingredients

600g boneless, skinless thick white fish fillets

35g Smoky Chipotle Seasoning (See Tip)

1 tblsp plain flour

2 tblsps olive oil

10 mini flour tortillas, warmed thinly shredded red cabbage, pickled sliced jalapenos, crumbled feta and lime wedges, to serve

Chunky Guacamole

2 avocados

1⁄2 small red onion, finely chopped

1 small vine-ripened tomato, finely chopped

1 tblsp lime juice

Method

To make guacamole coarsely chop avocados. Place in a bowl with remaining ingredients. Season with salt and pepper. Stir with a fork, gently mashing, until just combined.

Cut fish into 5cm lengths (3cm thick).

Combine seasoning and flour in a shallow dish. One at a time dip fish into flour mixture, to coat.

Heat oil in a large frying pan over a medium to high heat. Add fish. Cook for about 1 to 2 minutes on each side, or until cooked through. Remove.

Divide cabbage, fish, guacamole, jalapenos and feta among warmed tortillas. Serve with lime wedges.

Mel Burge