Ingredients (nutrition)
- 3 finely chopped tomatoes
- 2 finely sliced spring onions
- 1 finely chopped red chili
- salt and ground black pepper to taste
- 10 oz scallops, cut into halves
- 10 oz peeled and deveined raw prawns
- 9 oz skinless hake fillets, cut into bite size pieces
- 3 fl oz lime juice
- 1 crushed garlic clove
- 1 sliced avocado
- 2 1/2 tablespoons lemon juice
- 4 flour tortillas
- 1 thinly sliced onion
- 1 sliced green pepper
Preparation (instructions)
- Preheat oven to 325 degree F.
- Mix well tomatoes, spring onions, chili, salt and pepper in a glass bowl. Set aside.
- In a separate bowl, combine scallops, prawns, hake, lime juice and garlic.
- Cover with cling film and chill in the fridge for 15 minutes.
- Brush avocado with lemon juice and set aside.
- Wrap tortillas in aluminum foil and heat in over for 8 minutes.
- Meanwhile, heat a lightly greased grill pan and add onion and pepper.
- Cook for 2-3 minutes.
- Drain seafood and add to the pan to cook through.
- Wrap seafood, onion, pepper, avocado and tomato mixture in tortillas and serve immediately.
Servings: 4
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