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Fish fajitas with black bean and avocado salsa
Fish fajitas with black bean and avocado salsa
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Flavorful, low-fat fish fajitas.
Ingredients:
  • 3.75 gm 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
  • 21.00 gm fresh lime juice
  • 9.20 gm 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
Instructions:
  • Mix the paprika and chili flakes in a small bowl, then evenly sprinkle over the fish fillets. Preheat a large non-stick frying pan or barbecue flat plate over high heat and cook the fish for 2-3 minutes on each side until cooked through. Rest the fish briefly before serving.
  • In a large bowl, combine the black beans, avocado, tomato, chili, lime juice, and olive oil. Season with salt and pepper, then set aside. In a separate small bowl, mix the yogurt and chipotle sauce together.
  • Chunk the fish, spread tortillas on plates, layer with butter lettuce, radish, fish, black bean salsa, and top with chipotle yogurt. Accompany with lime wedges.

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