Quick and easy. Serves 4 as a main or 8 as a starter.
For the sauce
½ cup | Mayonnaise |
¼ cup | Plain yoghurt |
1 small | Shallot, finely diced |
¼ tsp | Chilli pepper, ground |
For the extras
6 cups | Crunchy lettuce, shredded |
1 | Avocado, diced |
4 | Tomatoes, sliced |
8 | Taco shells (Main) |
1 | Lime, cut into wedges |
For the fish
600 g | White fish fillets, skinned and boned (Main) |
1 can | Spray oil, use as much as needed to coat fish and to grease barbecue plate |
1 tsp | Lemon pepper, use up to 2 tsp (Main) |
Directions
- Combine all the ingredients for the sauce. Prepare the extras and place aside.
- Cut the fish into pieces to fit the taco shells. Spray with oil and season well with the lemon pepper.
- Preheat the barbecue and spray the barbecue plate with oil. Cook the fish about 2 minutes each side depending on the thickness.
- Just prior to serving, heat the taco shells either on a rack over the barbecue or in the oven.
- Fill with the lettuce, avocado and tomatoes, top with a little sauce, then the fish and a little more sauce. Serve immediately with a lime wedge.