Smoky Flathead Tacos with fresh Tomato Salsa


Preparation time
20 minutes

Cooking time
10 minutes

4 people

2 packets 200g Ferguson Flathead fillets, thawed in the refrigerator overnight, cut into 2cm pieces
2 tomatoes, diced
½ red onion, diced
½ bunch coriander, roughly chopped
Juice of 1 lime
1 tablespoon olive oil
2 teaspoons smoky paprika
12 mini soft tortillas
1 corn cob, charred or boiled, kernels removed
1 avocado, sliced
¼ cup sour cream
1 long red chilli, sliced

Smoky Flathead Tacos with fresh Tomato Salsa

In a small bowl place the tomato, red onion, coriander, lime juice and half of the olive oil. Mix combine and set aside.

Place the Flathead pieces into a bowl, and sprinkle with smoky paprika and a big pinch of salt. Place a large frypan over high heat and add the remaining olive oil. Add the Flathead pieces and cook, stirring occasionally, for 3-4 minutes or until cooked through.

To serve, top the tortillas with corn, avocado, sour cream, smoky Flathead, tomato salsa, and fresh chilli.

(Dietary specifications: For gluten free option use gluten free tortillas or corn chips. For Lactose Free option use lactose free sour cream)