Source: Taste Magazine January / February 2015
Serves 4 - Prep & Cooking 25 minutes
Ingredients
1 1/2 tsp 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
1 tbs fresh lime juice
2 tsp 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
Serves 4 - Prep & Cooking 25 minutes
Ingredients
1 1/2 tsp 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
1 tbs fresh lime juice
2 tsp 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
- Combine the paprika and chilli flakes in a small bowl. Sprinkle evenly over the fish fillets. Preheat a large non-stick frying pan or barbecue flat plate over high heat. Cook the fish for 2-3 minutes each side, or until cooked through. Set aside to cool slightly.
- Meanwhile, place the black beans, avocado, tomato, chilli, lime juice and olive oil in a large bowl. Season. Set aside. Combine yoghurt and chipotle sauce in a small bowl.
- Break fish into large chunks. Divide tortillas among plates and top with butter lettuce, radish, fish, black bean salsa and a dollop of chipotle yoghurt. Serve with the lime wedges.
39g Protein * 12g fat * 31g Carbs * 11g Fibre * 415 Calories