Seafood fajitas with salsa
8
Points®
Total time: 50 min • Prep: 35 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Enjoy flavoursome Mexican food that's ready in a flash any night of the week!
Ingredients
Ling, raw
300 g
Flour tortilla(s)
12 small
Raw peeled prawns
300 g, without tails
Scallop(s)
300 g
Garlic
1 clove(s), crushed
Fresh red chilli
5 g, (1 tsp, chopped)
Olive oil
1 tbs
Avocado
2 medium, chopped
Lemon juice
1 tbs
Fresh coriander
2 tbs, coarsely chopped
Mango
2 medium
Green shallot(s)
2 individual
Lime juice
2 tbs
Oil spray
1 x 3 second spray(s)
Red capsicum
350 g, cut into thin strips
Red onion
1 medium, halved, cut into thin strips
Iceberg lettuce
700 g, shredded
Instructions
1
Combine fish, squid and prawns in a non-metallic shallow dish. Combine garlic, chilli and oil and toss through seafood. Cover and refrigerate for 20 mins.
2
Meanwhile, make the avocado salsa, combine avocadoes, lemon juice and coriander. Set aside. To make the mango salsa, combine mangoes, shallots and lime juice. Set aside.
3
Preheat an oiled barbecue hotplate over medium heat. Cook capsicum and onion for 5 mins, turning often, until soft and lightly browned. Transfer to a serving dish and keep warm. Increase heat to medium high.
4
Heat tortillas following packet instructions. Place in a cloth lined basket, and cover with cloth to keep warm and soft.
5
Add seafood to the hot plate, and cook for 3-4 mins or until changed in colour and cooked. Transfer to a serving dish.
6
Set out the seafood, salsas, tortillas, capsicum and onion mixture and lettuce for guests to assemble their own fajitas.
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