Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 19.52 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1/2teaspoons mexican chilli powder (optional)
- 500grams skinless white fish fillets
- 1 medium ripe avocado, thinly sliced
- 1/4 red cabbage, finely shredded
- 1/2 cup coriander leaves
- 1/3 cup light sour cream
- 1/2 cup polenta
- 2tablespoons lime juice
- 2 lime, wedges (to serve)
- 12 mini tortillas
- 1tablespoons olive oil
Nutrition per serving
2190kJ / 525Cal
2190 Kilojoules or 525 Calories
25% of daily energy intake*
Protein
7.8grams
Fat
18.4grams
Carbs
50.0grams
Sugars
3.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Combine polenta and chilli powder in a bowl and season with salt. Cut fish into 2cm-thick strips and toss in polenta to coat. Whisk sour cream, lime juice and 2 tbs water together in a small bowl and set aside.
Step 2 of 4
Heat oil in a large non-stick frying pan over medium heat. Cook fish, in batches, for 2 minutes on each side or until crisp and just cooked through. Drain on paper towel.
Step 3 of 4
Meanwhile, lightly toast tortillas on a chargrill or in a dry frying pan.
Step 4 of 4
Fill tortillas with cabbage, avocado and fish. Top with sour cream mixture and coriander. Fold in half and serve with lime wedges.
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