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Avocado and Fish Tacos

Avo and Corn Salad
 ½ Avocado, diced
 Juice of 1 lime
 ½ cup Chopped Coriander
 1 cup Corn Kernels, canned or charred
 1 Small Red Onion
 2 tbsp Olive Oil
 Salt and Pepper, to taste
Avocado Crema
 ½ Avocado
 Juice of 1–2 limes, to taste
 ½ cup Sour Cream
 Salt, to taste
Fish
 2 Flathead Fillets (or any fish of your choice), cut into finger-sized strips
 1 cup Flour
 Salt, to taste
 Olive Oil, for spraying
 6 Mini Flour Tortillas
 Lime wedges, to serve
1

Preheat the oven to 220°C (fan-forced) or 240°C . Alternatively, preheat your air fryer.

2

Make the Avo and Corn Salad: 

  1. In a bowl, combine the diced avocado, lime juice, chopped coriander, corn, and red onion.  
  2. Drizzle with olive oil, and season with salt and pepper to taste.  
  3. Adjust lime juice to make it tangier if desired.
3

Prepare the Avocado Crema:

  • In a blender, combine the remaining half of the avocado, sour cream, and lime juice.  
  • Blend until smooth, then taste and season with salt.  
  • If you prefer a thinner consistency, add a little water to loosen it up.
4

Cook the Fish:  

  • In a shallow bowl, mix the flour and taco seasoning, then season with salt.  
  • Coat each fish strip in the flour mixture, ensuring it's well covered.  
  • Arrange the fish on a lightly oiled baking tray (or air fryer basket) and spray the tops with olive oil.  
  • Bake for 5–7 minutes (or air fry), checking for doneness—the fish should be crispy and golden.
5

Warm the Tortillas:

  • Follow the package instructions to heat the tortillas.
6

Assemble the Tacos:

  • Place a warm tortilla on a plate.  
  • Add a few pieces of fish, top with a generous dollop of avocado crema, and spoon over the avo-corn salad.  
  • Serve with lime wedges on the side for extra zest.