Paprika fish with chunky guacamole & corn chips

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Simplistic nacho-style plate with mild spiced fish in lettuce leaves, corn, chunky guacamole and fresh crispy salsa.

No Fish option - replacement is diced chicken breast fillet.
1. Separate and pick lettuce leaves, rinse well. Place in a bowl with cold water and set aside in fridge to keep them crisp.

2. Dice capsicum, cucumber and radishes. Finely chop red onion and add half to the salsa (see notes), reserve remaining. Toss in a bowl with 1 tsp olive oil, 1 tsp white wine vinegar, salt and pepper. Set aside.

3. Mash avocado with a fork (alternatively use a pestle and mortar) to desired consistency. Dice and add tomato along with reserved red onion (serve on the side if your kids prefer) 1 crushed garlic clove, juice from 1/2 lime, salt and pepper. Cut remaining lime into wedges.

4. Remove husks and silks from corn cobs. Halve and place in a saucepan, cover with water. Bring to the boil over medium heat. Drain and place in a serving bowl.

5. Combine 1 tbsp oil, 1 tsp paprika, 1 tsp cumin, salt and pepper. Cut fish into 2cm chunks and toss with oil and spices. Heat a large frypan and cook fish for 4-5 minutes, or until cooked through.

6. Serve fish and salsa in lettuce cups accompanied by corn, corn chips and guacamole.

Serving salsa ingredients separately might be appreciated by some family members. You can also add onion to the pan with fish, if you prefer.

No Fish option - replacement is diced chicken breast fillet.
Increase cooking time to 6-8 minutes, or until cooked through.
baby cos lettuce 2-pack
green capsicum 1
continental cucumber 1/2
radishes 1/3 bunch
red onion 1/2
avocado 1
tomato 1
lime 1
corn cobs 2
white fish fillets 2 packets
corn chips 1 bag

From your pantry:
olive + oil (for cooking), salt, pepper, garlic clove (1), ground or smoked paprika, ground cumin, white wine vinegar