Fish tacos with tomato and jalapeno salsa

Serves: 4

Prep time: 20min

Cooking time: 10min

Ingredients

⅓ cup reduced fat plain Greek yoghurt

500 g skinless, boneless white fish fillets

1 tablespoon olive oil

2 teaspoon Mexican chilli powder

1 teaspoon ground paprika

1 teaspoon ground cumin

312 g packet (12) white corn tortillas

12 small baby cos lettuce leaves

1 avocado, sliced

75 g feta cheese, crumbled

Lime wedges, to serve

Tomato and jalapeno salsa

1 bunch fresh coriander

3 medium tomatoes, cut into 1 cm pieces

½ small red onion, finely chopped

2 tablespoons pickled sliced jalapenos, drained, finely chopped

2 teaspoons lime juice

Method

Step 1

To make salsa, set aside half the coriander bunch for serving. Finely chop the remaining coriander (leaves and stems) and place into a medium bowl. Add tomatoes, onion, jalapeno and lime juice. Mix to combine.

Step 2

Place yoghurt in a small bowl. Stir in about 1 tablespoon water to give a pouring consistency. Refrigerate salsa and yoghurt while preparing tortillas and fish.

Step 3

Place fish fillets in a large shallow dish. Add combined oil, chilli powder, paprika and cumin. Rub spice mixture over fish to coat evenly.

Step 4

Heat a large, lightly greased, non-stick frying pan over a medium-high heat. Lightly toast tortillas in hot pan for 20-30 seconds on each side, until warm and lightly browned. Remove. Wrap in foil to keep warm.

Step 5

Cook fish fillets in same non-stick frying pan over a medium-high heat for about 3 minutes on each side, or until fish is cooked and lightly charred. Transfer to a plate. Using 2 forks, break into large flakes.

Step 6

To serve, top warm tortillas with lettuce, fish, salsa and avocado. Sprinkle with feta and drizzle with yoghurt. Garnish with reserved coriander sprigs. Fold in half. Serve with lime wedges.