Fish Fajitas with black bean & Avo Salsa

Source: Taste Magazine January / February 2015
Serves 4 - Prep & Cooking 25 minutes

1 1/2 tsp sweet paprika
 1/2 tsp dried chilli flakes
 600g firm white fish fillets (such as blue eye)
 400g can black beans, rinsed, drained
 1/2 firm ripe avocado, peeled, stone removed, sliced
 12 grape tomatoes, halved
 1 long red chilli, seeded, finely chopped
 1 tbs fresh lime juice
 2 tsp olive oil
 130g (1/2 cup) low-fat natural yoghurt
 2 tsp chipotle sauce
 8 corn tortillas, chargrilled, to serve
 Butter lettuce leaves, to serve
 4 small radishes, trimmed, thinly sliced
 Lime wedges, to serve

  1. Combine the paprika and chilli flakes in a small bowl. Sprinkle evenly over the fish fillets. Preheat a large non-stick frying pan or barbecue flat plate over high heat. Cook the fish for 2-3 minutes each side, or until cooked through. Set aside to cool slightly.
  2. Meanwhile, place the black beans, avocado, tomato, chilli, lime juice and olive oil in a large bowl. Season. Set aside. Combine yoghurt and chipotle sauce in a small bowl.
  3. Break fish into large chunks. Divide tortillas among plates and top with butter lettuce, radish, fish, black bean salsa and a dollop of chipotle yoghurt. Serve with the lime wedges.
39g Protein * 12g fat * 31g Carbs * 11g Fibre * 415 Calories

Vic Lic

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