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Fish Tacos with Avocado


These fish tacos with creamy avocado and killer spicy sauce from Jana MacPherson taste like heaven!

And the avo's are just so good right now. You know that feeling when you want to show someone just how good your avo is when you open it?!

These Fish Tacos with creamy avocado and a killer spicy sauce new favourite dish

Fish Tacos with Avocado

INGREDIENTS
500 grams white fish 
2 eggs
1½ cup breadcrumbs, I used a mixture, and I love using panko  
½ cup white flour
salt & pepper
1/3 cucumber
2 avocados
handful of coriander
½ punnet of cherry tomatoes, chopped  
1 red onion, sliced 
1-2 tablespoons oil
8 flour tacos
50g feta cheese
1-2 tablespoons white vinegar
1-2 tablespoons white sugar
2 lemons
siracha mayo to serve

DIRECTIONS
First make the red onion pickle in a jar, add the red onion, sugar & white vinegar. Mix a little and set aside.

Next let’s crumb the fish. Place the flour on a plate and season with salt and pepper. In a bowl, crack the eggs and mix with a fork a little. On another plate, place the crumbs.

Slice the fish into finger-sized slices.

Dip the fish in the flour, then egg, then crumb mix. And then set aside. I like to use one hand for dipping and keep one clean in case I need to add something else or answer the door/phone!

Slice the tomatoes and dice the cucumber.

Cook the fish in a pan on medium heat, in a little oil until cooked through.

While the fish is cooking, heat your tacos and take one of your avocados, to peel and dice. Add a generous squeeze of lemon and season well with salt and pepper.

On a large platter, place your tacos, fish, chopped avocado & if you like, add some extra avocado slices, like I have. Add your cucumber to the red onion and place on the platter, scatter over some tomato, coriander and finish with siracha mayo. I like to do a final season of the fish with salt & pepper and serve with lots of lemon wedges and scatter the crumbled feta over the top. 

Serve.

GISBORNE AVOCADOS

Dreamy, creamy, smooth avocados are a “can’t live without,” in our books.  

That’s why we offer two different varieties - Hass and Reed avocados - so we can extend our avocado eating season as long as possible!

Hass avocados are the most common commercial variety in New Zealand, and for good reason. They have a lovely, silky, creamy texture. Green and hard when unripe, they slowly turn a dark green/black colour and soften when they are ready to eat.

Reed avocados are among the largest of the avocado varieties. They have a smooth buttery avocado texture and taste. Reed avocados remain green, even when they are ripe. To check for ripeness gently press the stem and if it depresses, it’s ripe! Don’t leave it until the whole fruit feels soft - by then it’ll be overripe.

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