Name: Tasty taco fish and nectarine bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 x 150g-175g boneless thick white fish fillets, halved crossways; 30g sachet reduced salt taco spice mix; 400g packet American BBQ Salad Kit with Smoky Chipotle Dressing; 1 cup fresh coriander leaves; 1 baby cos lettuce, leaves separated, washed; 3 medium ripe yellow and white nectarines, cut into wedges; 2 small avocados, sliced; Chipotle aioli and lime wedges, to serve

Tasty taco fish and nectarine bowls

A fruity twist sure to sweeten up your salad!

Skip to Recipe

Serves 4

Prep

15M

Cook

10M

Total

25M

TIP: We used sea perch but any white, boneless fish fillets such as snapper, blue-eye cod or barramundi are suitable.

Ingredients

4 x 150g-175g boneless thick white fish fillets, halved crossways

30g sachet reduced salt taco spice mix

400g packet American BBQ Salad Kit with Smoky Chipotle Dressing

1 cup fresh coriander leaves

1 baby cos lettuce, leaves separated, washed

3 medium ripe yellow and white nectarines, cut into wedges

2 small avocados, sliced

Chipotle aioli and lime wedges, to serve

Method

Toss fish in spice mix to coat.

Heat an oiled, large, non-stick frying pan or a barbecue flat plate over a medium heat. Add fish. Cook for 3 to 4 minutes on each side, or until just cooked through. Remove.

Meanwhile, prepare salad kit according to packet directions. Add coriander. Toss to combine.

Divide lettuce leaves, prepared salad kit, nectarines, avocado and fish among four wide salad bowls. Drizzle over aioli. Serve with lime wedges.

New Idea team