Fish tacos – Food & Home Magazine

Name: Fish tacos – Food & Home Magazine
Total time: 30 min
Ingredients: 45ml (3 tbsp) coriander pesto; 60ml (4 tbsp) lime juice; 2 finely chopped (4g) red chillies; 30ml (2 tbsp) olive oil; 800g fresh, deboned and skinned hake fillets; salt and freshly ground black pepper to taste; 2 (300g) avocados; 30ml (2 tbsp) coriander pesto; ½ jalapeño; 30ml (2 tbsp) lime juice; 250g Greek yoghurt; 2,5ml (½ tsp) sugar; 12 (150g) small, toasted soft tacos; 65g shredded iceberg lettuce; 1 x 410g tin drained chickpeas; a handful microherbs; lime wedges

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A real crowd pleaser! Informal lunch or dinner at its best Recipe and styling by Illanique van Aswegen Photograph by Adel Ferreira Instructions Preheat the

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.

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