Fish tacos with avocado and apple salad

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.

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