Jazz up your weekly menu with some fish tacos!
for 4 servings
1 garlic clove, crushed
1/4 cup lime juice
600g white fish fillets, cut into 2cm cubes
1/3 cup plain yoghurt
1 tbsp finely-chopped fresh coriander leaves
1 baby cos lettuce, shredded
1 medium tomato, chopped
1 small avocado, chopped
8 flour tortillas
Combine garlic, coriander stalks and 2 tablespoons of lime juice in a bowl. Season with salt and pepper. Add fish and turn to coat. Cover and refrigerate for 10 minutes.
Meanwhile, whisk yoghurt, remaining lime juice, coriander leaves and oil together in a small bowl.
Heat a fry pan with some oil. Cook fish in batches until light golden and cooked through. Remove to a serving bowl.
Combine lettuce, tomato and avocado in a serving bowl. Warm tortillas, following packet directions. Place fish, salad and yoghurt mixture on table. Place tortillas on plates. Assemble tacos at table.