Barramundi Fajitas with Corn Salsa, Guacamole and Chipotle Yoghurt
Ingredients
- 500g skinless barramundi, cut into smaller pieces
- Cajun spice mix
- 3 green shallots, ends removed, thinly sliced
- 12 cherry tomatoes, quartered
- 1 bunch coriander
- 2 corn cobs, husk and silk removed
- 1 lemon
- 1 lime
- 3 garlic cloves, pressed
- 1 avocado
- 1 Lebanese cucumber, deseeded and diced
- 1 long red chilli, finely chopped
- 1 baby cos lettuce, base removed, leaves washed and dried
- ¾ cup Greek yoghurt
- 1 tsp chipotle powder
- ½ tsp smoked paprika
- 1 packet fajitas
- Olive oil
- Salt & pepper
Method
1. Grill corn cobs on a barbeque or griddle, turning regularly until some of the kernels are charred.
2. Finely chop coriander stalks and add to a bowl with chilli, garlic, avocado, 2 Tbsp Greek yoghurt, juice of half a lime and drizzle of olive oil. Season with salt and pepper and mash together well with a fork. Set aside.
3. Once corn is cooked, slice off kernels with a knife. Add to a mixing bowl with the tomato, cucumber and green shallots. Roughly chop coriander leaves and add to the bowl, drizzle with olive oil and juice of half a lemon. Season with salt and pepper and mix well.
4. Add the fish pieces to a mixing bowl and sprinkle enough Cajun spice mix to coat the fish well.
5. In a hot pan on high heat, drizzle olive oil and sear barramundi for 3 minutes before turning to cook for a further 4 – 5 minutes.
6. In a small mixing bowl, add the remainder of the Greek yoghurt, chipotle powder, smoked paprika and juice of half a lime, mix together well.
7. In the same pan (or barbeque) used for the corn, toast fajitas on either side until slightly charred and warmed through.
Assembly
1. Create individual fajitas with barramundi, corn salsa, guacamole and chipotle mayo. Finish with a squeeze of lemon or lime.