Fish Enchiladas Recipe

Name: Fish Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 grams ling fish chopped into bite sized pieces; 4 limes juiced; 1 bunch coriander halved and diced - stalks in one half, leaves in the other; 1 red onion diced; 2 capsicums 1 red, 1 green diced; 1 bunch shallots chopped; 2 cloves garlic crushed; 1 cup cheese grated; 2 avocados mushed into a paste; 1 jar salsa; sour cream for serving; 12 tortillas pack of

Servings: persons

600 grams ling fish chopped into bite sized pieces
4 limes juiced
1 bunch coriander halved and diced - stalks in one half, leaves in the other
1 red onion diced
2 capsicums 1 red, 1 green diced
1 bunch shallots chopped
2 cloves garlic crushed
1 cup cheese grated
2 avocados mushed into a paste
1 jar salsa
sour cream for serving
12 tortillas pack of

1
Preheat oven to 180 degrees Celsius and grease 2 oven proof trays
2
Combine garlic, coriander stalks and the juice from 2 limes in a medium ceramic bowl. Season with salt and pepper. Add fish and turn to coat. Cover and refrigerate for 10 minutes, stirring occasionally.
3
Meanwhile, mix capsicum, remaining lime juice, coriander leaves, red onion, shallots and cheese in a large bowl
4
Heat grill pan on high. Cook fish until cooked through.
5
Add cooked fish to the large bowl and mix together well
6
Smear small amounts of avocado onto tortillas and fill with mixture.
7
Roll tortillas, ensuring to fold bottom end up, and place into greased baking trays
8
Spoon salsa on top of each enchilada and top with a sprinkling of cheese
9
Cook for 20mins, or until golden and Serve with sour cream

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 600 grams ling fish chopped into bite sized pieces, 4 limes juiced, 1 bunch coriander halved and diced - stalks in one half, leaves in the other, 1 red onion diced, and more.

Yes, Fish Enchiladas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Enchiladas

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