Grilled fish tacos

Grilled Fish

Grilled fish is always my go to. Not only is it a good gluten free option but also is a light option compared to the crumbed oily fish you get from the corner shop. Grilled Barramundi coated in Lemon, olive oil, ginger and garlic… drooling already. You take that fresh fish and combine it with rocket, carrot, cucumber, avo and any other fresh veggies you can get your hands on. There you have a hunger crushing meal that will nourish and please all.

Difficulty: 2
Serves: 4 (2-3 tacos each)

INGREDIENTS

• 2 fresh fillets of Barramundi (skin off) or 3 depending how big

• Corn totals gluten free

• 1 cup rocket

• 1 capsicum sliced

• 1 carrot shredded

• 1 cucumber sliced

• 1-1 & 1/2 avo smashed

• 1/4 red onion sliced fine

• 1/2 chilli sliced fine

• 1/2 tsp ground cumin

• 1 tsp corriander

• pinch salt and pepper

• 1/4 lemon squeezed

• 1/4 lime squeezed

• 4 tbsp olive oil

• Optional: fresh lemon and ginger sauce or fresh aioli

method

Prepping the fish:

1. Combine 1/2 of lemon and lime juice (leave rest for avo) into bowl

2. Add 1/2 salt and pepper (leave rest for avo) into bowl

3. Add 1/2 olive oil

4. Add garlic and ginger and stir well

5. Lay 2 fish fillets on tray

6. Pour mixture over fish

7. Place in oven for 17-25 minutes depending on thickness of fish

Prepping the avocado:

1. Combine remaining salt, pepper, onion, chilli, cumin, coriander, lemon and lime into bowl

2. Add avocado and begin to mash until guacamole like

3. salt and pepper as well as extra juice can be added to taste

Prepping the veggies:

1. Slice cucumber thin

2. Cut capcicum into thin slices

3. Shred carrot

4. Wash rocket

Cooking :

1. Heat pan to high heat

2. Pour olive oil and pinch of salt onto pan (enough to cook 2 tacos at a time)

3. Cook for around 1 minute on high heat on each side or until crispy

4. Remove and lay on paper towel to drain excess oil

Put it together :

1. Spread avo mix on hot taco shell

2. Lay rocket, carrot, capsicum, cucumber on avocado

3. Place sliced piece of fish onto taco

4. Add sauce of choice or saracha for a hit of spice

5. Squeeze remaining lemon and lime onto tacos and enjoy the delicious crunch