Olive oil cooking spray
½ corncob, husk and silk removed
½ small red capsicum, quartered and deseeded
200g firm white fish fillets or chicken breast fillet
1 Tbsp Table of Plenty Dukkah, Lemon & Herb Nut & Spice Blend
½ small avocado, finely chopped
Freshly squeezed juice of ½ lime
1 tsp fish sauce
2 Tbsp roughly chopped coriander
1 tsp finely chopped chilli (optional)
Freshly ground black pepper, to season
4 Mission White Corn Tortillas, heated following pack instructions
½ cup finely shredded iceberg lettuce
2 lime wedges, to serve
Preheat a barbecue plate on high. Spray corn and capsicum with cooking spray. Wrap corn in foil. Add corn to barbecue and cook, turning occasionally, for 20 minutes or until tender. Set aside. Meanwhile, cook capsicum, turning often, for 8-10 minutes or until skin is charred. Wrap in foil and set aside.
2. Spray fish or chicken with cooking spray. Coat in dukkah. Add to barbecue and reduce heat to medium. Cook for 3 minutes on each side or until cooked through. Transfer to a board. Cut into strips.
3. Peel capsicum. Finely chop flesh and put in a bowl. Using a small sharp knife, cut corn from cob and add to bowl. Add avocado, lime juice, fish sauce, coriander and chilli, if using. Season with pepper. Toss.
4. Lay tortillas on a clean surface. Divide lettuce between tortillas. Top with corn mixture and fish or chicken. Squeeze over lime wedges. Bring in edges and serve.
Nutrition Info PER SERVE 1798kJ, protein 28g, total fat 16.5g (sat. fat 3.5g), carbs 38g, fibre 7g, sodium 395mg. • Carb exchanges 2½. • GI estimate medium. • Gluten free.