Fish tacos with avocado rice

ingredients

• Fish tacos with avocado rice

  • 8 large corn taco shells
  • 500 gram firm white skinless fish fillets, sliced
  • 1/4 cup vegetable or olive oil
  • 1/4 cup lemon or lime juice
  • 3 cup finely shredded green cabbage
  • 1 cup bought chunky tomato salsa
  • 250 gram packet microwave long-grain white rice, heated
  • 400 gram can red kidney beans, rinsed
  • 1 avocado, chopped
  • 1 medium tomato, chopped
  • 1/2 cup coriander leaves, chopped

method

• Fish tacos with avocado rice

  • 1

    Preheat oven to 200°C (180°C fan-forced). Place taco shells on a baking tray, then bake for 5 minutes or until hot. Meanwhile, preheat a large char-grill pan or barbecue plate over high heat. Combine fish, half the oil and half the juice in a medium bowl. Season. Char-grill fish for 2-3 minutes each side or until cooked. Transfer to a heatproof plate.

  • 2

    Combine cabbage with half the remaining oil and half the remaining juice. Season. Fill warm taco shells with cabbage mixture, then top with fish and salsa.

  • 3

    Place rice, beans, avocado, tomato, coriander, remaining oil and remaining juice in a large bowl; toss to combine. Season. Serve tacos with avocado rice.