Seafood fajitas with salsa

Name: Seafood fajitas with salsa
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 300 g Ling, raw; 12 small Flour tortilla(s); 300 g Raw peeled prawns without tails; 300 g Scallop(s); 1 clove(s) Garlic crushed; 5 g Fresh red chilli (1 tsp, chopped); 1 tbs Olive oil; 2 medium Avocado chopped; 1 tbs Lemon juice; 2 tbs Fresh coriander coarsely chopped; 2 medium Mango; 2 individual Green shallot(s); 2 tbs Lime juice; 1 x 3 second spray(s) Oil spray; 350 g Red capsicum cut into thin strips; 1 medium Red onion halved, cut into thin strips; 700 g Iceberg lettuce shredded

Points®

Total Time

50 min

Prep

35 min

Cook

15 min

Serves

Difficulty

Moderate

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

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.
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.
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.
Heat tortillas following packet instructions. Place in a cloth lined basket, and cover with cloth to keep warm and soft.
Add seafood to the hot plate, and cook for 3-4 mins or until changed in colour and cooked. Transfer to a serving dish.
Set out the seafood, salsas, tortillas, capsicum and onion mixture and lettuce for guests to assemble their own fajitas.

Notes

TIP: You can use scallops instead of squid. You can make salsas up to 1 hr ahead, keep covered, in the refrigerator. Remove from refrigerator about 15 mins before serving.

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Seafood fajitas with salsa

Ingredients

Instructions

Notes

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