Zingy fish Taco meal for 2 in just 20 minutes
These zesty lime grilled swordfish tacos with avocado cream are an amazingly healthy and tasty option for a quick, fresh meal this autumn. Perfect for an easy but special midweek dinner.
Soft Corn tortillas x 4 small, warmed
Swordfish fillets x 2 (substitute with any firm fish)
Hot smoked paprika x ½ tsp
Fresh Limes x 2
Avocado x 1
Bunch fresh Coriander
Natural yogurt x 3 tbsp
Tabasco sauce (optional)
Baby plum tomatoes x 10 halved
Green chilli x 1, finely chopped
Little Gem or Romaine lettuce, Shredded
Put the fish in a glass dish. Add juice of ½ a lime, the paprika and a good pinch of salt and rub into the flesh. Leave for 10 minutes.
To make the avocado cream, put the avocado in a small food processor with juice of ½ a lime, coriander to taste and the yogurt. Whizz until smooth then season with salt and Tabasco.
In a seperate bowl mix the tomato and chilli and add a squeeze of lime.
Grill or BBQ the fish for 5 minutes, or until just cooked through. Break up roughly.
Load your warmed taco and enjoy…