Fish tacos with avocado and apple salad
Fish
30 Min
very easy
4 People
Rating starstarstarstarstar
Jumbo corn taco shells with spiced flaked snapper, sprouts, apple salad and avocado. Served with a side of sweet corn on the cob. Fish tacos were a favourite in the movie “I Love You Man!”

No Fish option - replacement is chicken breast fillet 

1. Set oven to 180ºC. Halve corn and rub with 1 tbsp oil, salt and pepper. Roast on a lined oven tray for 15 minutes.

2. Slice apples, celery and cucumber. Toss with 1 tbsp vinegar. Set aside.

3. Coat fish with 1 tsp smoked paprika and 2 tsp cumin. Heat a frypan over medium-high heat with 1 tbsp oil. Cook fish for 3-5 minutes each side, or until cooked through. Flake into pieces, season with salt and pepper.

4. Place taco shells in the oven to toast for 5 minutes, or until crunchy (see notes).

5. Mash avocado with 2 tbsp yoghurt.

6. Assemble tacos with avocado, fish, salad, coriander and sprouts. Serve with corn cobs.

Notes:
Use the divider in the taco shells when toasting so the shells don’t close.

No Fish option - replacement is chicken breast fillet. 
Dice chicken and increase cooking time to 10 minutes, or until cooked through.
From your box:
corn cobs 2

green apples 2
celery 2 sticks
continental cucumber 1/2

white fish fillets 2 packets

taco shells 1 packet

avocado 1
coriander 1/2 packet

alfalfa sprouts 1/2 punnet

From your pantry:
oil (for cooking), salt, pepper, red wine vinegar, ground cumin, smoked paprika, natural yoghurt