Ingredients
4 x 150g-175g boneless thick white fish fillets, halved crossways
30g sachet reduced salt taco spice mix
400g packet American BBQ Salad Kit with Smoky Chipotle Dressing
1 cup fresh coriander leaves
1 baby cos lettuce, leaves separated, washed
3 medium ripe yellow and white nectarines, cut into wedges
2 small avocados, sliced
Chipotle aioli and lime wedges, to serve
Method
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Toss fish in spice mix to coat.
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Heat an oiled, large, non-stick frying pan or a barbecue flat plate over a medium heat. Add fish. Cook for 3 to 4 minutes on each side, or until just cooked through. Remove.
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Meanwhile, prepare salad kit according to packet directions. Add coriander. Toss to combine.
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Divide lettuce leaves, prepared salad kit, nectarines, avocado and fish among four wide salad bowls. Drizzle over aioli. Serve with lime wedges.