Fish Fajitas

While this may seem complicated because of the multiple components, it really takes hardly any time to prepare or cook. It is a complete and completely satisfying meal. It is also a fabulous meal to make for fussy eaters because everyone gets to assemble their own.

Fish 

If fish isn't your thing, you can do exactly the same with any seafood, chicken or beef or tofu.

2 fillets of white fish, skinned and cut into scallop size pieces (ask your fishmonger to do it for you). I like to use barramundi, blue eye or snapper

1 tbspn olive oil

zest of one lime

1 tspn smoked paprika

½ tspn salt flakes

½ tspn ground coriander

Place fish in a bowl, add remaining ingredients and toss til coated. Heat a non stick frypan to medium-high and cook fish turning occasionally until cooked through (this will only take a few minutes).

Guacamole

I am a guacamole purist. This is my version, which I love and make all the the time. It is wonderful with corn chips or pita crisps (see earlier post), in the middle of a vegetable platter, in fajitas, sandwiches or just on a spoon straight out of the bowl. As a general rule, I use one avocado to one lime, but it depends on how juicy your limes are and how big your avocadoes are so the key is to taste and adjust either the salt or lime. And if you like other things in your guacamole, feel free to add chilli, diced tomato, coriander or red onion.

 

1 avocado

1 lime

1 spring onion, white part only, finely sliced

salt to taste

Juice the lime and add a good pinch of salt and the onion and put aside for 5 minutes. Scoop out the avocado flesh with a spoon and roughly break it up with a fork. Add lime mix to avocado and stir until desired consistency.

Mexican Mixed Peppers

These peppers are sweet and hot and fiery and delicious. they are cooked just long enough to release their sweet juices but short enough to retain a slight crunch.

1 red pepper

1 yellow pepper

1 orange pepper

2 spring onions

1 tbspn chilli sauce or smoked paprika

2 tbspn olive oil

pinch of salt

Chop the peppers into batons, trim the spring onions and cut to same size as peppers. Combine peppers, onions, chill, oil and salt in bowl. Heat a non stick fry pan to high. Pour in pepper mix and allow to sizzle and char for about five minutes, shaking the pan occasionally.

It is best to bring all these things to the table separately and let people assemble their own fajitas.  Start with a warm tortilla, spoon guacamole down the centre, (leaving enough space at the bottom of the tortilla to allow it to be folded over to close), then place a few pieces of fish on the guacamole, followed by peppers and lots of fresh coriander. Fold the bottom up, then the two sides and enjoy. Warning, best not to put this down once you have started eating!