Fish Fajitas

Ingredients

• 1/2 large avocado
• 1/2 cup natural yoghurt
• 2 lemons, cut into wedges
• olive oil spray
• 2 small courgettes, cut in strips
• 1 red capsicum, cut in strips
• 1 green capsicum, cut in strips
• 1 red onion, cut in thin wedges
• 4 x 125g white fish fillets, such as tarakihi
• 3 teaspoons lemon pepper
• 8 light flour tortillas

Instructions

Step 1 To make guacamole, mash avocado flesh. Add yoghurt and 1 tablespoon lemon juice from 4 lemon wedges. Stir until well combined. Transfer to a bowl and cover until needed.

Step 2 Heat a large non-stick frying pan over a medium heat. Spray vegetables with oil. Cook half the vegetables for 2–3 minutes on each side, or until golden and tender. Transfer to a large plate and cover. Cook remaining vegetables and cover.

Step 3 Sprinkle both sides of fish fillets with lemon pepper. Spray frying pan with oil. Add fillets and cook 2 minutes on each side, or until golden and cooked through. Transfer to a plate and cover.

Step 4 Heat tortillas following packet instructions. Top warm tortillas with cooked vegetables, fish and guacamole, then fold over. Serve with lemon wedges.

Recipe Information

Portions: 4

Time to make: 45 minutes

Total cost of all ingredients:$23.88 / $5.97 per serve

• High fibre

NUTRITION INFORMATION

Energy 2100 KJ (507 Calories)
Protein 32g
Fat 18g
-saturated 5g
Carbs 50g
-sugars 9g
Dietary Fiber 9g
Sodium 1370mg
Calcium 130mg
Iron 3mg


Recipe by:Dixie Elliott
Styling: Trish Heagerty
Photography: Cath Muscat

SOURCE

Fish Fajitas

Tuscan Tuna Platter Recipe

• Total Time: 20 minutes
• 
  

INGREDIENTS

• 8 oz fresh green beans, stem ends trimmed
• 1⁄3 cup bottled olive oil and vinegar dressing
• 1 tsp Dijon mustard
• 1 can (15 to 16 oz) cannellini beans, rinsed
• 3 cups baby arugula (from a 5-oz bag)
• 2 cans (6 oz each) solid white tuna in oil, drained and flaked
• 3 large eggs, hard-cooked, cut in wedges
• 1⁄2 cup sliced red radishes
• 1⁄3 cup pitted kalamata olives
• Freshly ground pepper to taste (optional)

PREPARATION

1. Half-fill a large skillet with lightly salted water; bring to a boil. Add green beans and cook about 4 minutes until crisp-tender. Drain; rinse under running cold water.
2. In a clear measuring cup, stir dressing and mustard with a fork to blend. Put 1 Tbsp into a medium bowl. Add cannellini beans; toss to coat.
3. Line a large platter with arugula. Spoon on cannellini beans. Put green beans in same bowl; add 1 Tbsp dressing and toss to coat. Add green beans to platter.
4. Add tuna, eggs, radishes and olives to platter. Grind pepper over top. Drizzle with remaining dressing, or serve alongside.
Good with crusty Italian bread.

SOURCE:  Tuscan Tuna Platter Recipe